Blend together all ingredients for the sauce. Chill until ready to serve.
Whisk together lime juice, sugar, chili flakes, and sesame oil in a bowl.
Toss in shrimps and shredded cabbage.
Lay a sheet of egg roll wrapper on a cutting board.
Put 2-3 tablespoons of the filling near one edge of the wrapper. Slightly moisten the edges of the wrapper with water and roll all the way to the other end, tucking in the edges to seal. Repeat with remaining ingredients.
Deep fry until golden brown.
Drain excess oil on paper towels.
Serve with dip on the side.