Clean, rinse, and pat shrimp dry.

To make the green seasoning, add chopped scallion, ginger, garlic, and hot pepper to a small food processor or blender and chop until fine. Season shrimp with the green seasoning, salt, and pepper. Reserve any extra seasoning for another recipe. Place in a resealable bag and marinate for up to one week in the freezer.

To wrap, place a wrapper on a clean, dry surface (keep the remaining wrappers convers with a damp cloth or in a resealable bag or container with a tight lid.

Leaving the tail exposed, place shrimp on the wrapper and roll to enclose the shrimp. Brush edges with egg wash or water and seal. Continue with the remaining shrimp and wrappers.

Heat oil in a wide pan over high heat. Once hot, reduce the heat to medium high.

Add several shrimp in a single layer and cook until golden brown. Flip to ensure that both sides are brown and crisp. Manage heat to maintain a high temperature but do not allow it to come to smoking point which will burn the wontons.

Once fully cooked, using a slotted spoon or kitchen tong, drain excess oil. Place on a paper towel or rack lined sheet tray.

Repeat with the remaining shrimp.

Serve warm with dipping sauce.

To make dipping sauce, combine honey with sweet chili sauce or just honey and chili sauce until desired sweetness and spiciness is achieved.