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1
To prepare the salad, place the onion, papaya, and carrots in a bowl and mix well.
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2
In another bowl, combine the chile sauce, garlic, sugar, fish sauce, vinegar, and lime juice.
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3
Adjust the seasoning.
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4
Pour the chile sauce mixture over the papaya mixture and toss well.
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5
Add the cilantro and mint and toss well.
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6
Garnish with the peanuts.
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7
Squeeze any excess moisture out of the shrimp.
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8
In a small pan, heat the 1 tablespoon peanut oil and 2 teaspoons of the sesame oil over medium-high heat.
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9
Add the shrimp and saute for 3 to 4 minutes, until pink and starting to curl.
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10
Drain the shrimp in a colander and set aside.
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11
Bring a saucepan filled with water to a boil.
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12
Place the rice noodles in a bowl and pour the boiling water over them.
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13
Allow to soak for 5 minutes, until softened.
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14
Drain and set aside.
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15
Preheat the oven to 450 degrees.
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16
Mix together the shrimp, rice noodles, carrot, mayonnaise, remaining 1/2 teaspoon sesame oil, vinegar, sesame seeds, chile sauce, and salt.
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17
Add the cilantro and mix well.
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18
To prepare the lumpia, lay a wrapper on a clean work surface with the point facing you.
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19
Spread 2 tablespoons of the shrimp mixture evenly on the bottom one-third of each lumpia wrapper.
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20
Brush all 4 edges with the egg wash.
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21
Fold the bottom up over the filling and fold in the sides toward the middle.
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22
Starting at the bottom, roll up to form a tiny bundle.
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23
Repeat with the remaining filling and wrappers.
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24
Brush with peanut oil.
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25
Place the lumpia on a baking sheet and bake for 10 to 12 minutes, until golden brown.
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26
To serve, place 1/2 cup of the salad on each plate.
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27
Cut the lumpia in half diagonally.
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28
Stand 4 pieces of lumpia, point up, on each plate around the salad.
