Preparation

• Pour the oil 2 inches deep in a large pot. Heat it to 350 degrees.
  
  Make four slits width-wise across each shrimp belly to keep the
  shrimp from curling as they cook. Place the shrimp in a bowl and toss
  them with the chili-garlic sauce.
  Shake any excess marinade off of the shrimp, wrap them in the egg roll wrappers leaving the tails out and seal the wrapper and seal the wrapper with a mixture of the water and the cornstarch. Set aside.
  
  In a small skillet, combine the pineapple, red pepper, cilantro,
  olive oil, lime juice and green onions. Warm over low heat.
  Fry the shrimp in small batches in oil over medium-high heat until golden brown, crispy and cooked through, about 2-3 minutes and set aside on paper towels to drain.
  Serve with the relish.