Removing the shell and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp and wash out the sand vein. Place warm water in a bowl and add the salt, stir to dissolve. Place the shrimp in the salt water and swirl, leave in the salt water for five minutes, then rinse with cold water, drain
and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt
Cut each spring roll wrapper into thirds, making three long, narrow strips.
Place the carrot strips in a small bowl. Sprinkle with the remaining 1/4 teaspoon garlic salt and set aside.
Brush the top of each shrimp with egg. Place two carrot strips in the slit of each shrimp.
Brush each spring roll strip with egg and roll each shrimp up tightly in the spring roll
strip, with the egg
holding it together. The tail of the shrimp should be protruding from one end and the carrot from the other, so the shrimp resembles a firecracker!
Continue the process until all wrappers are rolled with the shrimp
To make the dipping sauce, mix the mayonnaise and hot pepper
sauce in a small bowl and set aside.
To fry the shrimp, heat the vegetable oil
in a wok
to 350 degrees F. Fry the shrimp rolls until golden brown, about two minutes, turning two to three times.
Drain on paper towels and serve with dipping sauce