Remove the vein from the peeled shrimp, rinse with water, and pat dry. Chop half of the shrimp until sticky and cut the remaining shrimp into 1cm cubes.

Cut the avocado in half lengthwise, remove the pit and peel, and dice into 1cm cubes. Cut the spring roll wrappers in half lengthwise.

In a bowl, mix the shrimp, avocado, and seasoning ingredients (mayonnaise, salt, pepper) to create the filling.

Place a spring roll wrapper vertically, add 1/8 of the filling near the bottom edge, and brush the edges with the flour-water mixture. Roll tightly from the bottom, sealing the edges. Repeat for all wrappers to make 8 rolls.