Start by cleaning and deveining your shrimp. Rinse them under cold water, pat dry with paper towels, and set aside.

In a mixing bowl, combine the cleaned shrimp with garlic, ginger, and chili flakes. Toss well and marinate for 10 minutes.

Lay spring roll wrappers flat and spoon shrimp mixture onto one edge. Roll the wrapper, tucking in the sides, and brush with egg wash to seal.

Heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Test readiness with a small piece of wrapper.

Place the wrapped shrimp into the hot oil and fry for 3–4 minutes on each side until golden brown and crispy.

Use a slotted spoon to remove the shrimp from oil and place on paper towels to absorb excess oil.