Chop Shrimp: Cut two-thirds of the shrimp into small pieces and mince the remaining one-third. Mix all the chopped shrimp with the seasonings in a bowl for a flavorful filling.

Adjust Consistency: If the filling feels loose and not sticky, add more potato starch or cornstarch gradually until it holds together without falling apart.

Prepare Tofu Skin: Place a piece of tofu skin on a clean surface. Lightly sprinkle a bit of water on it to soften, or dampen your hand and gently rub the tofu skin until it becomes pliable for easier handling.

Scoop Filling: Take about 1 heaping tablespoon of the shrimp filling and place it onto the tofu skin. Dabbing a little water around the edges will help seal the roll tightly.

Roll It Up: Starting from the bottom, roll the tofu skin around the filling snugly, tucking it in as you go. Keep rolling until you reach the end of the skin, ensuring a tight fit.

Seal Ends: Twist both ends of the roll to secure it tightly, preventing any oil from seeping in during the deep-frying process.

Heat Oil: In a wok, heat enough oil for frying. Once it reaches a high temperature, reduce to medium heat and carefully drop the shrimp rolls into the oil.

Fry Until Golden: Turn the shrimp rolls occasionally, cooking them until they're golden brown and crispy outside—about 4-5 minutes should do the trick.

Drain and Serve: Remove the shrimp rolls from the oil and place them on a plate lined with paper towels to absorb any excess oil. Cut in half and serve hot with Worcestershire sauce, mayonnaise, or both!