In a small pot, boil the shrimp till they are fully cooked and pink. Do not over cook or else they will taste rubbery. Drain shrimp and allow to cool slightly. Cut each shrimp into 3 or 4 pieces depending on the size of the shrimp.
In a medium sized bowl, combine cut up shrimp, mayonnaise, condensed milk, fruit cocktail and salt/pepper to taste.
Take 1 generous spoonful of filling (make sure to get both shrimp and fruit) and place in the center of the spring roll pastry. Roll as tightly as possible. Use some beaten egg to seal off the roll.
Place Mei Wok on the cooking range and add enough oil to shallow fry the rolls. Heat oil on medium heat and place a chopstick in the oil, when bubbles float up the oil is ready!
Add 2-3 rolls at a time and fry till golden brown. Do not overcrowded.
Place the rolls on a paper towel lined plate to drain off excess oil.
Enjoy with sweet chili sauce!