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.