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1
Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein.
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2
Place warm water in a bowl and add the salt; stir to dissolve.
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3
Place the shrimp in the salt water and swirl.
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4
Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels.
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5
Sprinkle with 1/4 teaspoon garlic salt.
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6
Cut each spring roll wrapper into thirds, making 3 long narrow strips.
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7
Place the carrot strips in a small bowl, sprinkle with the remaining 1/4 teaspoon garlic salt, and set aside.
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8
Brush the egg at the top of the shrimp.
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9
Place 2 carrot strips in the slit of each shrimp.
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10
Brush each spring roll strip with egg and roll each shrimp up tightly in the spring roll strip, with the egg holding it together.
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11
The tail of the shrimp should be protruding from one end and the carrots from the other-to resemble a firecracker!
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12
Continue the process until all the wrappers are rolled with the shrimp and carrots.
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13
To make a dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce.
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14
Set aside.
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15
In a wok, heat the vegetable oil to 350F.
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16
Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times.
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17
Drain on paper towels.
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18
Serve with the dipping sauce.
