CLEAN: Start by peeling the shrimp if they are peel-on and removing the gunk that runs through the back of a shrimp. I like to use this tool, it makes life so much easier.

SCORE: Once the shrimp are clean, you’ll want to score the shrimp on the underside using a paring knife. This keeps them from curling up when you fry them (see pictures.)

SEASON: In a bowl, combine the shrimp and season them with the salt, pepper, and garlic powder. Gently toss or stir so that the seasoning is evenly distributed.

WRAP: Place a sheet of spring roll wrapper in front of you diagonally. Fold the side closest to you up so the tip touches the center of the wrapper. Place a shrimp starting at the tip with the tail side hanging off the wrapper (see pictures.) Fold one side over the shrimp. Fold the center over the shrimp and tuck the sides in as you wrap to the other end. Dip your finger in the egg white and brush it on the end to help it stick to the wrapper. Place on a parchment-lined baking sheet and repeat with the remaining shrimp.

FRY: Heat a frying pan with oil about halfway up over medium-high heat. When the oil reaches 350ºF, gently lay 6-8 shrimp in a blanket in the skillet. Do not crowd the pan. Cook the shrimp for 1-2½ minutes, flipping them around the halfway mark so that the spring roll wrappers brown evenly.

SERVE: Remove shrimp to a paper towel-lined plate with tongs. Allow as much oil to drip off as you can in the pan before moving them. Let cool for a couple of minutes and serve with Thai sweet chili sauce.