Crispy Shrimp Egg Rolls

500 g large shrimp, deveined, peeled & tail off
1 tsp chilli powder
1 tsp paprika
1 tsp SIDS SALT & PEPPER
½ tsp garlic powder
½ tsp onion powder
12 egg roll wrappers, cut in half and length trimmed
Water, for sealing egg rolls
Rice bran oil, for frying
BANG BANG SAUCE: -
½ cup Best Foods mayonnaise
½ cup sweet chilli sauce
1 tsp minced garlic
¼ tsp New York Cut pepper
2 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
½ tsp KAITAIA FIRE, more to taste
1 tsp parsley, finely chopped

BANG BANG SAUCE: In a small bowl, combine mayonnaise, sweet chilli sauce, minced garlic, New York Cut pepper, SIDS LOW SUGAR RASPBERRY VINEGAR, KAITAIA FIRE, and parsley.
SHRIMP: Make three to five cuts going halfway down along the inner curve of each shrimp to straighten it out. Push down with your fingers to help straighten it into one line. Repeat with the rest of the shrimp.
Transfer the shrimp to a bowl and season with chilli powder, paprika, garlic powder, onion powder, and SIDS SALT & PEPPER. Mix together well.
Add one shrimp along the egg roll wrapper, leaving the tail hanging out, and roll up tightly. Add water at the end to seal tightly. Repeat with the rest.
Heat oil to 175°C.
Drop the egg rolls in the oil and fry until golden brown all around. Fry in batches so they're not crowded.
Transfer to a wire rack to drain excess oil.
Enjoy dipped in Bang Bang sauce.