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Finely chop the shrimp, then add to a large bowl with the green onions, soy sauce, fish sauce, salt, pepper, and sugar. Mix well. Add the egg and rice flour and stir; the mixture should thicken a bit.
Use a sharp knife to shred the wonton wrappers into ½-inch-wide strips, then transfer to a separate large bowl.
Scoop 2 tablespoons of the shrimp filling into the bowl with the shredded wrappers and pat firmly to cover the filling completely. Repeat to make about 6 balls total.
In a large pot, heat the vegetable oil over medium-high heat until the temperature reaches 350°F (180°C).
Working in batches, fry the shrimp balls in the hot oil for 5-6 minutes, or until the internal temperature reaches 145°F (63°C).
Serve immediately with sweet chili sauce alongside for dipping.