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Peel and devein the shrimps leaving the tail on. Pat dry using paper towel. Using a sharp knife make a few slits on the underside of the shrimp and press it down gently to straighten it.
Cut your spring roll wrappers diagonally forming into triangles. Place the shrimp near the center of the wrapper leaving the tail out and roll it tight. Use the flour-water mixture to seal. Repeat the process until finish.
Heat up neutral oil (vegetable or canola) to 350°F and fry in batches until golden brown and crispy. Drain on a cooling rack to remove excess oil.
Serve with your homemade Bang Bang sauce and enjoy!