10 (130 g.) shrimps, shelled deveined and finely chopped
1/2 cup (100 g.) pork fat, diced
1 teaspoon ground pepper
1 teaspoon salt
1/2 teaspoon sugar
3 tablespoons cornflour (cornstarch) or plain flour
2 soy bean sheets
2 eggs
1 tablespoon tapioca flour

Garnish
Chinese lettuce, cucumbers, tomatoes, pineapples

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1. Combine the shrimps, salt, ground pepper and sugar. Knead the mixture unt
2. Sprinkle some water on the soy bean sheets to soften them, cut each sheet
3. Place a portion of the filling on one side of a soy bean sheet, roll up t
4. Mix the tapioca flour with 1/4 cup of water, stir over low heat until thi
5. Place the shrimp rolls in a steamer over boiling water and steam for 20 m
6. Slice the shrimp rolls into 1/2 inch pieces and deep-fry in medium heat o