Pork And Shrimp Spring Rolls

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James Beard


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1/2 pound ground pork

3 tablespoons minced garlic

3 tablespoons peeled and minced fresh ginger

1 red Thai chile, minced

1/2 pound shrimp, peeled and finely chopped

1/2 head Napa cabbage, thinly sliced

2 tablespoons diced rehydrated dried black mushrooms

3 tablespoons peeled and diced jicama

2 tablespoons bean sprouts

2 tablespoons soy sauce

1 tablespoon plus 1 1/2 teaspoons cornstarch

2 tablespoons water

1 tablespoon chopped cilantro

1 tablespoon chopped chives

1 tablespoon salt

12 spring roll wrappers

2 egg yolks, beaten

24 ounces vegetable oil, for frying

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