1. Cut 2-3 slits along the inside of each shrimp so that they lie straight. Season both sides with salt and pepper.
2. Cut the spring roll wraps in half across the diagonal to create two small triangles. (If using egg roll wraps, we usually cut each piece into four small triangles because they're thicker than spring roll wraps.)
3. Pour water in a small bowl. Working one at a time, orient the spring roll triangle with long flat side facing towards you and the pointy side facing away. Using a pastry brush or your finger, moisten the whole right side of the triangle including the tip.
4. Lay the shrimp on the left side of the wrap so the tail is facing towards you, sticking off the edge of the flat side of the triangle. Make sure there is 1/2-inch of room left beyond the shrimp at the point of the triangle. If using, place a piece of scallion next to the shrimp.
5. Roll the shrimp and scallion in the wrap from left to right, tucking the pointy side of the triangle over the top of the shrimp once you get to the middle, then continue rolling and seal shut.
6. In a medium heavy bottom pot, heat 2 inches of oil until it reaches 350F (check temp with a meat thermometer). Line a baking sheet with a wire rack (or line a plate with paper towel).
7. Working in batches, fry the spring rolls until they are golden brown (1-2 mins), flipping them over with tongs halfway through.
8. Transfer the spring rolls onto the wire rack (or paper towel lined plate) to cool for a couple minutes, then serve with sweet chili sauce. Enjoy!
