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

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