Cut the beef into thin strips (5mm or smaller) then marinate with shallots, garlic, oyster sauce, honey, paprika powder, turmeric and five spices for 20 minutes.
Finely chop the dried proteins and set aside.
Add cooking oil to a wok and fry the beef on high heat for 5 minutes until cooked and crispy. This is prone to becoming charred so be careful, it's okay to take off if they aren't fully crispy.
Cut the boiled eggs into 8 pieces and place in a large bowl.
Add salt, green onions to the bowl and mix well.
Season the rice paper with the juice of 1 lime, sprinkle of sugar, and hot chili oil.
Mix until all of the rice paper is seasoned well.
Add the green mango, dried proteins, crushed peanuts, fried shallot to the bowl and toss together.
Serve the salad in the bowl for sharing or on individual plates.