Steps

1. Peel, devein, and remove the tail from 100g shrimp.
   🕒 00:49
2. Wash the shrimp with water, salt, and potato starch to remove any dirt, then rinse with water.
   🕒 01:11
3. Finely chop the shrimp into 5mm pieces.
   🕒 01:21
4. Make a cut around the pit of 1 avocado (150g), twist to split in half, and remove the pit.
   🕒 01:39
5. Score the avocado flesh in a crosshatch pattern at 1cm intervals, scoop out the flesh with a spoon into a bowl.
   🕒 01:45
6. Add 1/2 tsp lemon juice to the avocado and mix. (Tip!) Lemon juice prevents the avocado from browning. Vinegar can be substituted if lemon juice is unavailable.
   🕒 02:14
7. Add the chopped shrimp, 1/2 tsp dashi powder, 1/2 tsp soy sauce, and a pinch of salt to the bowl and mix well.
   🕒 02:29
8. Cut 5 spring roll wrappers into long, thin strips, dividing each into three.
   🕒 02:49
9. Place a spring roll wrapper shiny side down on a flat surface and place the filling near the bottom edge.
   🕒 02:57
10. Fold the wrapper into a triangle and use water to seal the end.
    🕒 03:07
11. Heat a generous amount of oil in a frying pan over medium heat, and place the spring rolls seam-side down.
    🕒 03:31
12. Cook until the bottom is browned.
    🕒 03:48
13. Flip and cook the other side until browned. (Tip!) Cook over medium heat, paying attention to the heat, to ensure the inside is cooked through. Heating just enough to brown the wrappers will ensure the inside is cooked.
    🕒 03:54
14. Once browned all over, remove and drain excess oil.
    🕒 04:10
15. Arrange on a plate.
    🕒 04:18