Heat the vegetable oil to 375 F degrees in a large Dutch oven or deep fryer.
Cut the eggroll wrappers in half diagonally.
Score the shrimp along the bottom to straighten them. Dip them in the sweet chili sauce, and place them on a plate.
Take a wrapper, place a shrimp in the middle, and sprinkle with peanuts and basil. Tightly roll the wrapper around the fillings, brushing a bit of water on the edges of the wrapper with your finger. This will ensure the wrapper won't open in the fryer.
Place the rolled shrimps into hot oil and fry for about 3 to 5 minutes, or until golden brown and crispy.
Garnish with more peanuts and basil and serve with additional sweet chili lime sauce.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.