Shrimp-and-Pork Spring Rolls

Name: Shrimp-and-Pork Spring Rolls
Ingredients: 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

Shrimp-and-Pork Spring Rolls was pinched from <a href="http://www.foodandwine.com/recipes/shrimp-and-pork-spring-rolls" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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1/2 cup boiling-hot water

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1 small Kirby cucumber—halved, seeded and cut into julienne strips

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3/4 teaspoon Asian sesame oil

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1/2 cup julienned green beans

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3 medium dried shiitake mushrooms

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3 large shallots, thinly sliced and separated into rings

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2 tablespoons vegetable oil, plus 1 quart for frying

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12 spring roll wrappers, thawed if frozen (see Note)

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Salt and freshly ground white pepper

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1 small carrot, cut into julienne strips

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1/2 pound medium shrimp—shelled, deveined and cut into 1/2-inch pieces

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2 large eggs, lightly beaten

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Asian chile sauce, for serving

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2 teaspoons soy sauce

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1 garlic clove, minced

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1/4 pound ground pork

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1/2 cup julienned jicama

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