• Gather all the ingredients.
  

To Prepare the Shrimp

• If using pre-peeled and deveined shrimp, skip Step 1 and go to Step 2. Remove the heads of 10 shrimp, if still attached. Next, remove the outer shell. Devein the back of shrimp with a skewer (for step-by-step photos, see my tutorial). The vein runs right along the back. Insert the tip of skewer sideways about ½ inch down from the head of the shrimp and pull the skewer tip up towards you. This will lift up the vein and you can pull off the vein with the skewer or with your hand. If the vein is broken, then insert again a bit lower towards the tail. If you can’t find the vein, then don’t worry about it. Next, clean the shrimp by rubbing them with a pinch of salt, 1 Tbsp potato/corn starch, and 2 Tbsp water in a bowl until you see dirty water. Rinse until clean.
  
• Cut the tip of the tail diagonally (as you see below).
  
• Remove the dirty water in the tail by holding the tip of a knife down on the tail and moving it from left to right squeezing the water out from the cut tip. If you skip this process, water retained in the tail might create splatter in the oil.
  
• Now all the tail is almost translucent.
  
• Make a couple of slits diagonally on the underside of the shrimp.
  
• Hold the shrimp with both hands and straighten it as much as possible in order to get the desired shape.
  
• In a small bowl, put the shrimp, 1 Tbsp sake, and ⅛ tsp Diamond Crystal kosher salt and mix well together. Let it marinate until you’re ready to use them.
  

To Prepare the Rest of the Ingredients

• Peel the skin of 1 knob ginger and cut it into julienned strips.
  
• Cut 1 Tokyo negi (naga negi; long green onion) diagonally into thin slices.
  
• Cut 5 egg roll (harumaki) wrappers in half diagonally. Peel off one wrapper at a time to separate them. Now you have 10 triangular wrappers—one for each shrimp.
  
• Prepare the flour mixture by mixing 1 tsp all-purpose flour (plain flour) and 1 tsp water in a small bowl. Put 4 Tbsp Homemade Negi Miso in a small bowl.
  

To Wrap

• Place a triangular wrapper in front of you with one point of the long side of the wrapper towards you. Next, spread a bit of Negi Miso on the wrapper about halfway up on the long side. Then, place one shrimp on the sauce with the tail sticking out from the side.
  
• Add a bit of julienned ginger and sliced negi on top of the shrimp. Then, fold up bottom edge of the wrapper over the shrimp.
  
• Fold the side edge over to meet the shrimp, and begin to roll.
  
• Continue rolling until you meet the end of the wrapper. Place a small dollop of the flour paste on the edge of the wrapper. Repeat wrapping until all the shrimp and wrappers are done.
  

To Deep-Fry

• In a large frying pan or medium saucepan, place ½ inch of neutral oil. Heat on medium heat until hot. You‘ll know the oil is ready when tiny bubbles appear around the tip of a chopstick placed in the oil.
  
• Slowly place the egg rolls in the pan. Do not crowd the pot. Cover with a splatter guard if you have one. Cook until golden brown and the shrimp is fully cooked, about 3 minutes on each side.
  
• Remove from the pan and place on a paper towel to catch any excess oil. Serve with Negi Miso sauce and enjoy.