Defrost the edamame and remove the beans from the pods.

Remove the vein from the peeled shrimp and chop finely.

Mix the sweet chili sauce and mayonnaise in a bowl.

Mash the hanpen in a separate bowl using a fork, then add the shrimp, edamame, and salt and pepper. Mix thoroughly.

Cut the spring roll wrappers into quarters. Place the mixture onto the wrappers, apply the flour-water mixture to the edges, and fold into triangles. Repeat to make 12 rolls.

Heat vegetable oil in a frying pan to 160°C (about 1cm depth). Fry the rolls for about 3 minutes, turning until golden brown.