I was looking for Hali'imaile General Store's Lumpia recipe online and I
found it!!!! It was one of my favorite dishes at this restaurant when I
lived back on Maui. I had to share with you folks.

Rock Shrimp Lumpia with Green Papaya Salad

GREEN PAPAYA SALAD:
1 red onion, sliced
2 green papayas, seeded, peeled and shredded
2 carrots, peeled and shredded
2 teaspoons Vietnamese garlic-chile sauce
3 cloves garlic, minced
3 tablespoons sugar
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped peanuts, for garnish

LUMPIA:
2 pounds peeled rock shrimp
1 tablespoon peanut oil, plus extra for brushing
2 1/2 teaspoons Asian sesame oil
1 (4-ounce) package Japanese rice noodles
1/2 cup peeled and shredded carrot
3/4 cup good-quality mayonnaise
1 teaspoon rice vinegar
2 tablespoons toasted sesame seeds
2 teaspoons Vietnamese garlic-chile sauce
2 teaspoons salt
1/2 cup chopped fresh cilantro
12 (7-inch-square) lumpia wrappers
1 egg beaten with 1 tablespoon water, for egg wash


To prepare the salad, place the onion, papaya, and carrots in a bowl and mix
well. In another bowl, combine the chile sauce, garlic, sugar, fish sauce,
vinegar, and lime juice. Adjust the seasoning. Pour the chile sauce mixture
over the papaya mixture and toss well. Add the cilantro and mint and toss
well. Garnish with the peanuts.

Squeeze any excess moisture out of the shrimp. In a small pan, heat the 1
tablespoon peanut oil and 2 teaspoons of the sesame oil over medium-high
heat. Add the shrimp and saute for 3 to 4 minutes, until pink and starting
to curl. Drain the shrimp in a colander and set aside. Bring a saucepan
filled with water to a boil. Place the rice noodles in a bowl and pour the
boiling water over them. Allow to soak for 5 minutes, until softened. Drain
and set aside.

Preheat the oven to 450 degrees.

Mix together the shrimp, rice noodles, carrot, mayonnaise, remaining 1/2
teaspoon sesame oil, vinegar, sesame seeds, chile sauce, and salt. Add the
cilantro and mix well.

To prepare the lumpia, lay a wrapper on a clean work surface with the point
facing you. Spread 2 tablespoons of the shrimp mixture evenly on the bottom
one-third of each lumpia wrapper. Brush all 4 edges with the egg wash. Fold
the bottom up over the filling and fold in the sides toward the middle.
Starting at the bottom, roll up to form a tiny bundle. Repeat with the
remaining filling and wrappers. Brush with peanut oil.

Place the lumpia on a baking sheet and bake for 10 to 12 minutes, until
golden brown.

To serve, place 1/2 cup of the salad on each plate. Cut the lumpia in half
diagonally. Stand 4 pieces of lumpia, point up, on each plate around the
salad.