Filling--Combine shrimp, egg, ginger, and sesame seed oil in food processor, pulse to chop ingredients. Do not puree. Transfer to mixing bowl and fold in green onions, daikon sprouts, and cilantro.
Rolling rolls--Place lumpia wrapper on work surface. Place about 2 Tbsp. of shrimp mixture closest to you. Fold corner nearest you over mixture. Brush edges with egg wash and fold towards middle. Then roll up a tight as you can ¼ to 1/8 inch diameter. Brush ends with egg wash and let sit. Once rolled, place seam side down to seal.
Cooking and Presentation--Fill a fryer or heavy pot 1/3 full of oil and heat oil over high heat to 350 degrees. Add half of rolls and fry to golden brown. Remove and drain on paper towels. Repeat with remaining rolls. Stand rolls in tall glass or cut diagonally and stack on small rectangular sushi plate. Garnish with onion brushes and serve with dipping sauce.
Sweet Thai Chili Aoili--In a food processor, combine the yolks, Thai chili sauce, and process. With machine running slowly, add to emulsify once. This allows the oil to be added faster. Mixture should be mayo like in texture. Add lemon juice and season to taste with salt and pepper.
Source: Ocean Garden Products, Inc. and Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA
