To make Lumpia, in large sauté pan, heat oil over medium high heat. Add shrimp; sauté 2-3 minutes or until cooked through. Season with salt and pepper. Drain in colander; chop into large pieces. In large bowl, stir together bell pepper, onion and shrimp. Stir in hot pepper sauce, mustard, 1/2 teaspoon salt and pepper. Add mayonnaise and garlic; stir to combine. Separate lumpia wrappers and lay them out on a work surface. (If using square wrappers, place them with a point toward you.) Place 2 thin slices of avocado in center. Top with 1/4 cup shrimp filling. Brush egg wash over top half of wrapper. Fold bottom edge over filling; pull it towards you to tighten the filling into a log shape. Fold sides over filling and roll into a tight log. If lumpia wrapper tears, roll in a second wrapper. (Don’t add a third wrapper; it will be too thick.) Roll each lumpia lightly in cornstarch and place on baking sheet. Refrigerate up to 4 hours, covered with a damp towel.
For each serving, to order, deep-fry 2 lumpia rolls in 350°F oil 3-4 minutes or until golden brown on all sides. Drain on paper towels. With serrated knife, cut ends off lumpia. Cut each lumpia into quarters. Stand pieces on plates, filling side up; place ends next to rolls. Spoon 2 tablespoons Citrus-Spy Ginger Sauce over lumpia; spoon a dollop of Wasabi Orange Cream next to rolls. Garnish with cucumbers; sprinkle with furikake.
To make Citrus-Soy Ginger Sauce, whisk together all ingredients. (Yield: 2 cups)
*To make Wasabi Orange Cream, whisk together 3 cups mayonnaise, 3 tablespoons orange oil and 2 tablespoons wasabi paste. For spicier sauce, add more wasabi. (Yield: 3 cups)
**To make pickled cucumbers, combine 3 cups unseasoned rice vinegar, `1 1/2 cups superfine sugar and 4 teaspoons sea salt. Stir in 2 thinly sliced English cucumbers. (Yield: 5 cups)
Recipe by Chef Kelly Degada, Pres a Vi (San Francisco)