Notes: Spring roll wrappers (also called lumpia) are crêpe-thin. Usually, egg roll wrappers are a bit thicker - but sometimes a package is labeled both spring roll and egg roll. Look for the refrigerated wrappers, hot red chili paste, and black sesame seed with ethnic foods in supermarkets and in Asian grocery stores.
1 1/4 cups rice vinegar
1 cup sugar
2 teaspoons Asian red chili paste or sauce
1 teaspoon chopped fresh cilantro
16 shrimp (12 to 15 per lb.), peeled and deveined
1 large egg white
8 spring roll or egg roll wrappers (6 to 8 in. square)
1 pineapple (3 1/2 to 4 lb.)
2 quarts (8 to 10 oz.) tender salad mix, rinsed and crisped
In a 1- to 2-quart pan, mix 1 cup vinegar, sugar, chili paste, and cilantro. Bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, until reduced to 1 cup, 15 to 20 minutes. If making ahead, cool, cover, and let stand up to 2 days.
Run a thin wood skewer (6 to 8 in.) lengthwise through each shrimp, pushing shrimp to the blunt end. Put egg white in a rimmed plate.
Separate spring roll wrappers (to be sure they aren't stuck), and restack. Cut the stack into thin strips about 1/4 inch wide, leaving them in place.
Keeping strips aligned, divide into 16 equal portions and cover snugly with plastic wrap until ready to use. Working with 1 portion at a time, spread strips (they can overlap) out in a band as wide as the length of 1 shrimp. Dip shrimp in egg white to coat. Set shrimp perpendicular to strips on 1 end.
Guiding with your hand or a small spatula, tightly roll strands around shrimp as you rotate shrimp. Set coated shrimp on a flour-dusted baking sheet, and cover airtight with plastic wrap. Repeat to wrap remaining shrimp. If making ahead, chill wrapped shrimp up to 2 hours.
Quarter pineapple lengthwise through the crown. Cut each wedge of fruit in 1 piece from peel. Trim core from the edge of fruit and set each wedge back on pineapple peel. Cut fruit crosswise at 1-inch intervals down to, but not through, peel. Set each pineapple section on a plate. If making ahead, cover and let stand up to 2 hours.
Pour about 1 inch salad oil into a deep 5- to 6-quart pan and set over high heat. Heat oil until a thermometer registers 350°, then adjust heat as needed to maintain temperature. Place 4 wrapped shrimp at a time in oil. Cook, turning once, until wrapped shrimp are golden brown, 2 to 3 minutes.
With tongs or a slotted spoon, transfer shrimp to a towel-lined pan; keep warm in a 200° oven. Repeat to cook remaining shrimp. (If frying ahead, let shrimp cool as cooked, then cover and chill up to 4 hours. Reheat, uncovered, in a single layer on a baking sheet in a 350° oven just until hot and crisp, 5 to 6 minutes.)
Combine 1/4 cup of the cooked vinegar-chili sauce with the remaining 1/4 cup vinegar, and mix with salad greens. Spoon salad mixture onto plates and sprinkle with daikon, carrot, nuts, and sesame seed.
Stick 4 hot skewered shrimp into each pineapple wedge, pushing the skewers through fruit and securely into pineapple peel. Drizzle shrimp with a little of the vinegar-chili sauce. Serve remaining sauce to add to taste.