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Charles Phan

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Shrimp and Jicama Rolls with Chili-Peanut Sauce

At school in Vietnam, Charles Phan and his classmates would buy these chewy rice-paper rolls, filled with crunchy jicama and sweet shrimp, from enterprising street vendors who set up their stalls in the playground at dismissal time. Phan loves the neatness of including the sauce in the roll rather than serving it alongside, but he often makes extra for those who insist on dipping.

Plus: More Seafood Recipes and Tips

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