1 packet TYJ Spring Roll Wrappers
1 medium-sized jicama (shredded)
2 carrots (shredded)
2 leeks (julienned - white part only)
4 cloves garlic (minced)
1 medium onion (julienned)
6 shiitake mushrooms (julienned) - you can substitute with regular button mushrooms
2 bunches scallions (use only the green portions) - cut into half-inch in length
1/2 lb minced pork
1/2 lb minced shrimp
2 tablespoons sweet soy sauce
3 tablespoons regular soy sauce (low sodium)
Salt & pepper to taste
Let's start by making the filling for the spring roll. Start by sautéing the onions until fragrant and soft in a deep wok. Add the garlic and sauté for about 30 seconds. Then add the pork and shrimp plus a little salt and pepper. Keep stirring your wok until the pork and shrimp are almost cooked. Then add all the other vegetables (except the scallions) plus both the soy sauces. Mix the wok well, making sure every ingredients gets cooked properly. Because of the natural liquids jettisoned by the jicama, pork and shrimp as they cook, you don't even have to add any water to the wok. You get all the natural flavors from the ingredients. Taste and season with either of the soy sauces or salt and pepper. You want to make sure the filling has a good sweet and salty balance. When done, turn off the heat and add the scallions.
Now what you need to do is to drain the delicious liquid out of the filling because if you don't, the gravy will soak the spring roll wrapper and tear it when you deep-fry them. Transfer the filling to a large colander to drain the gravy. You can save the gravy as a dipping sauce for the spring roll or for a rice dish in the near future. This also helps to cool the filling down so that it can easily be handled for the next phase.
For a closer look at how to construct the spring roll, check out my previous post on this subject. Deep-fry them until golden brown and let the oil drain on a paper towel. As for the spicy aioli condiment, see my previous sriracha post. Have fun making your spring rolls!