Shrimp Roll with Sweet Chili Sauce

Place the lumpia squares flat on the counter. Line each one with cilantro leaves, basil leaves, and top with shrimp. Wrap tightly into rolls with the tail of the prawns sticking out.

Deep-fry on preheated fryer until crispy and tails have turned pink around 2 minutes. Do not overcook to keep prawns from turning rubbery.

Serve with sweet chili sauce.