Trim the stems off the shiso leaves.

Cut the cheese slices in half.

Remove the vein from the shrimp, wash them, pat dry, and chop into 1cm pieces. Season with salt and pepper and lightly mash with a knife.

Place a spring roll wrapper with a corner facing down. Add 1 shiso leaf, half a cheese slice, and 1/6 of the shrimp mixture. Roll tightly and seal the edge with the flour-water mixture. Repeat for all wrappers.