Start by preparing a marinade for the shrimp. In a shallow bowl or zip lock bag, add the Sriracha (3 tablespoon), Rice Vinegar (1/2 tablespoon) and Sesame Oil (1 teaspoon) and Soy Sauce (1 tablespoon). Then grate peeled Garlic (3 clove) directly into the bowl.
Zest half the Lime (1/2), then cut it and squeeze it's juice into the marinade.
Season the marinade with a sprinkling of Salt and Pepper (to taste).
Stir all the ingredients well to mix them, and add some Granulated Sugar (1 tablespoon) to balance out all the flavors.
Toss the Jumbo Shrimp (12) in the bowl or bag and gently mix them around with a spoon to coat them well in the marinade. Cover and place the marinated shrimp in the fridge for 15-30 minutes.
Mix All-Purpose Flour (1 tablespoon) with a little bit of water to make a paste to help seal the wrappers.
Prepare the Spring Roll Wrappers (6) by placing wrapper on a cutting board diagonally so it looks like a diamond shape.
Then cut it in half and repeat with the rest of the wrappers.
Place a shrimp on the left side of the wrapper with the tail sticking out and fold over the left corner, wrapping the shrimp as tightly as you can.
Then fold the top corner down, making sure to cover the top end of the shrimp. Roll the shrimp as tightly as possible and as straight as you can manage until there's just a little corner left.
Using your finger, apply a little of the flour paste to the corner of the wrapper and seal it.
Repeat the same wrapping method for the rest of the shrimp.
In a pan, add about an inch or so of Vegetable Oil (to taste) to fry the shrimp. Heat the oil through on medium-high. Fry the shrimp in small batches and cook them for 2-3 minutes on each side till golden brown.
Serve hot with some sweet and spicy dipping sauce.