Prepare shrimp and all the vegetables, place them near the working surface so you can easily reach everything.

Pour warm water into a large skillet and place a wooden cutting board nearby. Use a wet kitchen towel to wipe the cutting board to get it damp.

Work on rice paper wrappers one at a time. Place rice paper in the skillet for 15 to 20 seconds, until the wrapper starts to soften, without turning too soft. Quickly transfer the wrapper to the cutting board and spread it. Place 2 to 3 shrimp, egg, tomato, and avocado in the middle of the wrapper in the shape of a rectangle. Leave about 5 centimeters (2 inches) space on both ends. Add a few pieces of cilantro, onion and a piece of green onion on top. Scatter a few pine nuts over the other ingredient. Do not add too much filling, otherwise it'll be difficult to fold the wrapper.

Carefully fold the the rice paper into a spring roll - (1) fold one side to cover all ingredients; (2) fold both short ends to seal the ingredients inside; (3) flip all the ingredients onto the last side of rice paper, into a roll. (Watch the short video for the process)

Set the folded spring roll aside to let it rest. Work on the rest of the rolls with the same method.

Serve with soy sauce as an appetizer. You could use any other sauce you prefer, as well.