Butterfly shrimp and place in a medium mixing bowl with the Teriyaki sauce while you prepare the mousse.
In a small food processor, blend all the mousse ingredients together until smooth. Spoon into a pastry bag or quart ziplock bag.
Shake the excess marinade off the shrimp and place open side up on a plate or tray. Cut a ¼” tip off bag and pipe along the middle of the shrimp. Lightly close up shrimp just until it sticks together.
Heat oil in a pot to 350ºF.
Trim Spring roll paper to a 4”x4” square. Lay 1 shrimp down horizontally and brush the top inch of paper with beaten egg. Roll shrimp up away from you, sealing the top. Set aside and repeat until all shrimp are rolled up.
On a plate or flat dish, mix sesame seeds together. Brush shrimp roll lightly with beaten egg and coat in the sesame seed mixture. Fry in batches until golden brown. Drain on a rack or paper towel lined plate. Serve with Kikkoman® Sweet Chili Sauce.