Soak one of the Spring Roll Wrappers (6) at a time into a bowl of warm water for about 20 to 30 seconds. When the wrapper begins to loosen up and become elastic-like, remove from water and set on a damp towel or clean plate.
Gently pat wrapper dry, then arrange vegetables in the center of each wrapper. Start with the Spinach Leaves (2 cup), then top with strips of Cucumber (1) and shreds of Carrot (1 cup), followed by Avocado (1), then topped with Medium-Large Cooked Shrimp (24), four per roll.
Fold the left and right sides of the wrapper towards the middle, then fold the top flap over the vegetables, tuck everything in, and tightly roll it all up. The wrapper will be sticky and delicate, so work carefully, and it will get easier with each one.
Cut the rolls in half and serve with Sweet Chili Sauce (3 tablespoon).