Peel the potato. Using a sharp knife or a mandoline for evenness, slice it into very thin rounds, about 2-3mm thick. Uniform thickness is key for even cooking.

Place the slices in a large bowl, add the 2g of salt, and use your hands to toss and massage them gently. Let them marinate for 10 minutes. You will notice the slices become soft and pliable.

After marinating, rinse the potato slices, then pat them thoroughly dry with a clean kitchen towel or paper towels.

While the potatoes are marinating, prepare the filling. Finely chop the carrot.

In a mixing bowl, combine the 150g of shrimp paste, 30g of corn kernels, and the chopped carrot. Mix everything together until it is well-combined and the mixture feels sticky and cohesive.

Take one dried potato slice. Place a small spoonful (about a heaping teaspoon) of the shrimp mixture in the center of the slice.

Gently bring the two ends of the potato slice up and over the filling, overlapping them slightly to form a small roll.

Secure the roll by inserting a toothpick horizontally through the seam where the potato overlaps, ensuring it goes through both the potato and the shrimp filling. Repeat with the remaining potato slices and filling.

Place the assembled rolls in an air fryer basket or on a parchment-lined baking sheet. Brush the top lightly with olive oil for crispness.

Preheat your air fryer to 180°C (356°F) for 3 minutes. If using an oven, preheat it to the same temperature for about 5 minutes.

Cook the rolls for approximately 15 minutes, or until the potato wrappers are golden brown and crispy, and the shrimp filling is fully cooked through and opaque.

Carefully remove the rolls from the air fryer or oven. While they are still hot, you can brush them lightly with chili oil if desired.

Sprinkle with dried parsley for garnish. Remember to remove the toothpicks before serving. Enjoy them immediately while they are hot and crispy.