• In a small bowl, whisk together the rice wine vinegar, soy sauce, fish sauce, lime juice, orange juice, garlic, ginger puree and scallions. Place the chopped shrimp in a separate bowl, and toss with the cornstarch until evenly coated. Add the liquid mixture, and stir until a sticky filling forms. Transfer the filling to a piping bag or a resealable plastic bag with one corner snipped.
• Lay a spring roll wrapper on a clean surface in a diamond shape. Pipe or spoon about 1 1/2 to 2 tablespoons of filling across the lower third of the wrapper. Fold the bottom corner over the filling, tuck tightly, fold in both sides and continue rolling. Seal the edge with a slurry made from equal parts cornstarch and water.
• Heat 2 to 3 inches of the vegetable oil to 350°F. Fry the lumpia in small batches for 4 to 5 minutes, turning occasionally, until crisp and deep golden brown. Transfer to a wire rack and let drain.

Spicy mayo

• Whisk together the mayonnaise, Sriracha, lime juice and sesame oil until smooth.

Garnishes & plating

• Arrange the warm lumpia on a serving platter. Drizzle with spicy mayo and unagi sauce, then garnish with toasted sesame seeds and micro cilantro or cilantro leaves. Serve with sliced fresh avocado.

Unagi sauce

• Combine the soy sauce, mirin and sugar in a small saucepan. Simmer over medium-low heat for 8 to 10 minutes, or until the sauce thickens enough to coat the back of a spoon. Let cool slightly.