Process ⅔ of the shrimp with the egg white, cornstarch, chicken bouillon, sugar, salt, white pepper, sesame oil, garlic, and ginger until smooth, sticky, and glossy.
Fold in the remaining ⅓ of the finely chopped shrimp.
Beat the mixture for 3–5 minutes until it becomes elastic.
Chill for 30 minutes.
Roll into balls and coat generously in the rice paper crumbs.
Deep fry at 350°F (175°C) until golden brown and cooked through.
