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Step 1: Peel and devein the shrimp, leaving the tails on.
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Step 2: Pat them dry and make a few small slits to straighten them.
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Step 3: Season with salt, pepper, garlic powder, and sesame oil, then set aside to marinate for 10–15 minutes.
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Step 4: Mix plain flour with water to make a smooth flour glue for sealing.
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Step 5: Cut spring roll wrappers into triangles.
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Step 6: Place a shrimp near the edge with the tail sticking out, roll tightly, and seal the end with flour glue.
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Step 7: Heat oil to 175–180°C (350°F) and fry the rolls in batches for 2–3 minutes until golden and crispy.
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Step 8: Drain on paper towels or a cooling rack and serve hot with sweet chilli sauce or a choice of dipping sauce.