Chop your shrimp, place in a medium bowl, and add all your other ingredients.
Mix.
Working on a clean surface (I worked on a large wooden cutting board) lay your wrapper out in front of you in a diamond shape. Prep a small dish of water as well.
Arrange 1 Tbsp shrimp mixture in a horizontal line a quarter of the way up from the bottom corner closest to you. The length of the shrimp line determines how long your roll will be. I like them on the longer, thinner side. Wet all the corners of the wrapper well.
Fold your bottom corner well over the shrimp line. Fold them over more than you see on this picture, by the way. I still had amateur shrimp roll maker issues when I took it, LOL.
Fold the two horizontal corners over and lay them on your shrimp line.
Roll up the shrimp roll, shaping it as you roll. Use water as needed to make the edge stick.
Place in the freezer until ready to use. Cover if storing them for a while.