In a mixing bowl, combine 1 tablespoon of minced garlic, 1 tablespoon of minced ginger, 2 teaspoons of chili flakes, 2 cups of peeled and deveined shrimp, 1 tablespoon of soy sauce, and 1 tablespoon of lime juice. Stir thoroughly until all ingredients are well incorporated.

Lay a spring roll wrapper flat on a clean surface, placing a spoonful of the shrimp mixture at one end. Fold the sides over the filling and roll tightly to create a snug wrap. Repeat until all the filling is used.

In a large skillet, heat 1 tablespoon of oil over medium-high heat until shimmering.

Carefully place the wrapped shrimp into the hot oil and fry each side for about 4-5 minutes, until golden brown and crispy.

Remove the Thai Shrimp Wrapped from the skillet and drain on paper towels. Serve warm with a side of sweet chili sauce for dipping.