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