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Ingredients

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

Description

Shrimp-and-Pork Spring Rolls - The Huffington Post

Kitchen Daily