All egg rolls shown in this post are made from raw shrimp ground and mixed with raw eggs, tapioca flour, shredded carrots, black mushrooms, cooked thin, white noodles and various oriental spices. The mixture is wrapped in a thin rice or wheat wrapper and deep-fried.

The rolls shown above (uncooked yet) are unusual. They were made using round, transparent tapioca wrapper. During frying they blister and burn easily, but provide very crunchy shell.

The rolls shown below (uncooked yet) were made with square, opaque, matte rice wrapper. After frying they are yellowish, golden brown. These are most common egg rolls.

You deep-fry them in a wok or in a cast iron pot, as shown below. You eat them as is, cut into bite size or wrapped in a lettuce leave and dipped in a special sauce.