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Shrimp-and-Pork Spring Rolls


Active Time : 1 hour
Total Time : 1 hour 30 minutes

Makes 6 servings


1/2 cup boiling-hot water
1 small Kirby cucumber—halved, seeded and cut into julienne strips
3/4 teaspoon Asian sesame oil
1/2 cup julienned green beans
3 medium dried shiitake mushrooms
3 large shallots, thinly sliced and separated into rings 2 tablespoons vegetable oil, plus 1 quart for frying
12 spring roll wrappers, thawed if frozen (see Note) Salt and freshly ground white pepper
1 small carrot, cut into julienne strips
1/2 pound medium shrimp—shelled, deveined and cut into 1/2-inch pieces
2 large eggs, lightly beaten
Asian chile sauce, for serving
2 teaspoons soy sauce
1 garlic clove, minced
1/4 pound ground pork
1/2 cup julienned jicama



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