Julienne the carrots, green beans, and celery.

Shred the cooked Kahlua pig.

Season the shredded Kahlua pig with salt and pepper.

Whisk together the egg and water to create an egg wash.

Place a lumpia wrapper on a flat surface.

Arrange a portion of carrots, green beans, celery, shredded Kahlua pig, and bean sprouts in the center of the wrapper.

Fold the sides of the wrapper inward, then roll tightly from the bottom up, using the egg wash to seal the edge.

Preheat a deep fryer or heavy pot filled halfway with oil to 360 degrees F (182 degrees C).

Carefully lower the spring rolls into the hot oil.

Deep-fry the spring rolls until golden brown on all sides.

Remove the spring rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

Cut each spring roll in half diagonally.

Combine diced papaya, Maui onion, minced Hawaiian chile pepper, chopped mint leaves, minced cilantro leaves, diced pineapple, sweet Thai chile sauce, sweet thick soy sauce, minced green onions, pineapple wine, plum sauce, and black pepper in a bowl.

Mix the salsa ingredients thoroughly.

Serve the Kahlua Pig Spring Rolls immediately with the Pineapple Salsa for dipping.