Prepare the shrimp by removing the vein, peeling the shell while leaving the tail intact, and making shallow cuts on the belly side. Trim the tail tip and squeeze out excess water. Season with salt and pepper.

Cut the shiso leaves in half lengthwise and slice the spring roll wrappers diagonally in half.

Place a shiso leaf and shrimp on the spring roll wrapper, then roll tightly. Seal the end with the flour mixture. Repeat to make 10 rolls.

Heat salad oil in a pan over medium heat. Fry the rolls seam-side down, turning occasionally, until golden brown (about 3 minutes).

Prepare the tartar sauce by mincing the onion and parsley. Mash the boiled eggs in a bowl and mix with the remaining tartar sauce ingredients.