First, for the filling, chop the shrimp very finely and mix in a bowl with the minced meat. Finely chop the spring onions and mix in. Combine soy sauce, rice wine and sweet and sour sauce and pour over the mixture. Stir everything well, season with salt as well as pepper and let rest for at least 30 minutes. Then drizzle with sesame oil, mix in chopped cilantro and stir in egg yolks. Place the dough sheets on top and apply a little filling mixture to each. Brush edges of dough with egg white or water and press dough together over filling to form a small bag. The dough can be shaped into waves as desired. Heat wok (or heavy cast iron skillet). Heat oil and fry the sachets in it until crisp and golden brown (do not put all the wontons in at once so that the fat does not cool). Lift out finished wonton sachets, drain on paper towels and serve with prepared dip. For the dip, combine rice wine and soy sauce and serve in small bowls in batches.