Shrimp-And-Pork Spring Rolls

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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 (see Note)

Asian chile sauce, for serving

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