In Japanese, they are called nama haru maki, or raw spring rolls. In the US, I have eaten them at Thai restaurants. They are made with greens, rice noodles and shrimp wrapped in soft rice paper, then dipped in sweet chili sauce. We found a kit containing the rice paper, noodles, dipping sauce and instructions at Muji and decided to give it a try.
The hardest part was preparing the rice paper...dipping the thin, clear disks into warm water without breaking them. Also we did all the prep before we were ready to assemble them, which turned out fine in the end, but next time we know to moisten the rice paper right before assembly. Below are the ingredients, lined up and ready to be rolled (plus some edamame for snacking on.)
First step was to put cucumbers, green onions, shiso leaves and rice noodles together at the bottom of the rice paper...
Next, roll up the bottom and the sides like you are making a burrito and stack the shrimp on top...
Finish rolling and assemble together on a plate.
Arrange dipping sauces; sesame dressing on the bottom and sweet chili sauce on the top.
Eat! The kit made about a dozen spring rolls, which while fairly filling didn't quite make a whole meal, so we also threw together a large pan of yakisoba or grilled noodles with vegetables and pork.
The spring rolls were fun to make and easy enough that I won't have to go to a restaurant the next time I want to eat them.
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