Boil the shrimp and cut them in half lengthwise.
Wash the vegetables and dry well. Finely julienne the carrot, cucumber and shiso leaves.
Immerse the fresh spring roll wrappers in hot water and drain. Put the fillings in the center of each, in this order: Shrimp (4 pieces = 2 shrimp), shiso, carrot, cucumber, lettuce.
Roll them up tightly away from you as if you were making a sushi rolls. (If the rolls are too loose they'll fall apart while eating.)
Keep a tightly wrung out kitchen towel draped over the completed rolls to prevent them from drying out. Make 7 rolls, and cut each into 4 pieces (make sure there's a piece of shrimp in each!!)
Serve with sweet chili sauce.
Story Behind this Recipe
I love fresh spring rolls, but they are rather expensive to buy readymade, so I made my own. I can't remember the shock I felt when I tried shiso leaves in them...it was a great match. Since then I've always used shiso leaves in these.
The shiso leaves make a big difference, so I definitely recommending including them. The other vegetables can be anything you like. Try out your favorites. You can use canned tuna or ham etc. instead of the shrimp. The last important part of the recipe is the rolling. Just try it several times to get a feel for it.