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1
The day before you want to assemble the spring rolls, make the filling: In a medium saucepan over high heat, bring 6 cups of water to a boil.
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2
Add the pork, onion half, celery, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
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3
Simmer until the pork is just cooked through, about 20 minutes.
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4
Transfer the pork to a plate and let cool.
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5
Pour the broth through a strainer set over a bowl and reserve the liquid.
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6
When the pork has cooled completely, slice it into cubes.
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7
Cut the heads off the shrimp and peel off the shells.
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8
Place the heads and shells in a food processor with 1/2 cup water.
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Process until the heads and shells have broken down.
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10
Transfer to a bowl and cover with plastic.
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11
Refrigerate for 1 hour.
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Strain through a fine-mesh strainer, pressing down on the solids to remove all the juice.
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13
Cover and refrigerate until ready to use.
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14
Devein and julienne the shrimp bodies and set aside.
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15
Heat 4 tablespoons of the oil in a deep skillet or wok over medium-high heat.
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16
Add the pork and cook, stirring often, until browned and crisp, about 5 minutes.
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17
Use a slotted spoon to transfer the pork to a paper towel-lined plate to drain.
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18
Heat the oil in which you cooked the pork over medium-high heat, add the block of tofu, and sear until all sides are lightly browned and crisp, 2 to 3 minutes per side.
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19
Drain the tofu and pat dry with paper towels.
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20
Let cool, then slice the tofu into small cubes.
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21
Wipe the skillet with paper towels.
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22
Heat the remaining 2 tablespoons oil in the skillet or wok over medium-high heat.
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23
Add the onion and garlic and saute until slightly softened, about 2 minutes.
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24
Add the cabbage, carrot, and string beans, and saute until slightly softened, about 2 minutes.
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25
Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
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26
Pour in the reserved shrimp juice and pork broth and bring to a simmer.
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27
Add the fish sauce, pork, shrimp, tofu, and jicama.
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28
Cook about 3 more minutes, or until the shrimp are cooked through.
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29
Taste and adjust the seasoning, if necessary, and transfer to a bowl to cool.
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30
The filling will be very moist.
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31
Once the filling has cooled, transfer it to a container and refrigerate for at least 1 hour or overnight.
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32
The next day, to assemble the spring rolls, remove the filling from the refrigerator and drain the mixture through a fine-mesh strainer, pressing on the solids to remove as much moisture as possible.
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33
Place all of the spring roll wrappers on a baking sheet and cover with a damp dish towel to prevent drying as you work.
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34
Transfer a stack of 6 wrappers to a clean work surface, and cut into equal quarters, making 24 squares.
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35
Return the squares to the baking sheet and cover with the towel.
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36
Place one whole wrapper in front of you with a corner pointed toward you, like a diamond.
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37
Place one of the smaller squares in the middle of the wrapper and put 3 tablespoons of filling onto the center of the small square.
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38
Lifting the corner pointing toward you, fold the wrapper over the filling, tucking the end underneath the edge of the smaller square.
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39
Fold the right and left sides over the filling.
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40
Use a pastry brush to dab the edges of the rolls with beaten egg yolk to seal, then finish rolling.
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41
Transfer the completed spring rolls to the baking sheet and keep covered.
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42
Fill a wide saute pan over medium-high heat with at least 1 inch of oil and heat until hot but not smoking.
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43
The oil should register 365F on a cooking thermometer.
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44
(If you dont have a frying or candy thermometer, sprinkle a few drops of water into the oil.
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45
When the water has sizzled away, the oil is ready.)
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46
Fry the rolls in batches, to avoid overcrowding the pan.
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47
Cook, turning once, until golden brown, 3 to 4 minutes per side.
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48
Transfer the rolls to a paper towellined plate to drain.
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49
Fry all the batches, letting the oil come back up to temperature between batches.
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50
In a bowl, combine the vinegar, garlic, and chiles and serve this dipping sauce with the hot rolls.
