Firecracker Shrimp

Quickly rinse the shrimp then pat them dry well with paper towels. Make a few small shallow slices on the underside of each shrimp so they straighten out more easily, then season with the salt.
22-24 large shrimp, ¾ teaspoon salt
Cut the spring roll wrappers in half diagonally to make triangles.
12 spring roll wrappers
In a small bowl, mix the all-purpose flour and water to make a simple flour glue.
1 tablespoon all purpose flour + 2 tablespoon water
Take one triangle piece of spring roll wrapper and place a shrimp on the bottom half, leaving the tail exposed. Fold the bottom corner up over the shrimp, then roll tightly until fully wrapped. Seal the edge with the flour glue. Repeat with the remaining shrimp.
Heat the neutral oil to 350F, then deep fry the shrimp in batches for 2-3 minutes until golden and crispy. Transfer to a plate or rack to drain any excess oil.
Neutral oil
In a small skillet, combine the sweet chili sauce, water, honey, soy sauce, lemon juice, grated garlic, grated ginger, sriracha, lemon zest, and a pinch of salt. Bring to a gentle simmer and cook just until heated through and slightly thickened.
¾ cup sweet chili sauce, ¼ cup water, 1 tablespoon honey, 2 tablespoon soy sauce, ¼ cup lemon juice, 2 cloves garlic, 2 teaspoon grated ginger, 2 tablespoon sriracha, Zest of 1 lemon, Pinch of salt
Add the crispy shrimp to a large plate or bowl and pour the firecracker sauce over the top, tossing gently to coat. Save a little extra sauce on the side for serving.