Yeah I know what you meant with the rice paper, personally I don't like the egg rolls either. And about the shrimps, I think both work out well. At first I didn't think dry shrimps would be better but the result surprised me. When fried, the dry shrimps really bring out a great flavor, but it's totally your preference .
I usually set the heat firstly at the highest (as in the video, until the garlic moves around), then lower to medium-high and keep it at that level, works quite alright. The rolls can easily burst open when either they're too watery (or too much egg) or you put too much pressure on them when turn, I think.
Anyway, let me know your result with this recipe, I'll be glad to hear about it