Instructions: Combine the candied papaya or mango, peanuts, almonds, sugar, and egg white in the work bowl of a food processor. Process, using quick on/off pulses until the ingredients are coarsely chopped.

For the Rolls: Place a spring roll wrapper, shiny-side down, and with one of the corners pointing toward you, on the work surface. Place 2 shrimp halves end to end over the lower third of the wrapper. Spread 1 heaping tablespoon of the filling over the shrimp and top with 1 slice of banana. Fold the corner closest to you over filling, then fold the right and left corners over that. Give the roll just enough of a turn to enclose the filling completely. Brush the exposed sides and top of the wrapper with some of the flour paste. Continue rolling into a compact roll, pressing lightly to seal. Repeat with the remaining wrappers and filling ingredients, covering the formed spring rolls with a damp towel to keep them from drying out.

Spread the toasted and black sesame seeds out on a plate. Brush the rolls with a light coating of egg white, then roll them in the sesame seeds to coat.

Pour enough oil into a wok or 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees. Slip a few of the spring rolls into the oil and fry, turning occasionally, until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining rolls. Serve warm.

This recipe yields 8 rolls.

Yield: 8 rolls

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