TARO SPRING ROLL RECIPES

Steps:

• In a large bowl, mix grounded meat with garlic, onion, salt, fish sauce, sugar and black pepper.
• Add shredded carrot, cabbage, taro root and bean thread noodle, mix wells and set a side.
• Gentle pulls out each spring roll shell to separate from other shells.
• Lay one sheet flat on a cutting board or plate, spoons some meat filling and put on 1/3 of the shell.
• Wrap meat filling in spring roll shell, roll it tight and seal the end with egg white. Continue make spring roll till filling gone. This recipe makes 25 large spring rolls.
• If you haven’t made spring roll before, look at the back of the covered spring roll pastry package, it has illustrated instruction for you to follow.
• Heat oil in a large skillet or wok in medium temperature.
• When oil is hot, deep fry spring roll till it golden brown.
• Removed spring rolls and rest it up right in a colander covered with paper towel to drained excessive oil.

Steps:

• Peel and finely shred the taro.
• Heat around 2 tablespoons of cooking oil in a wok and fry garlic cloves until aromatic with slow fire.
• Add shredded taro in and pour around 2 tablespoons of water along with the edges of the wok. Fry the shreds until almost soft.
• Add light soy sauce, salt and sugar. Mix well.
• Assemble the spring rolls: place one wrapper in front of you, place the filling around 3 cm from the bottom edge. Roll it up until there are only 1/4 of the wrapper left, fold the two sides. If you are using store-bought wrappers, wet the edges so the spring rolls will not break. Continue rolling up to close the roll and form a thin log shape.
• Prepare a non-stick pan, add around 1 tablespoon of oil and heat until warm. Place the spring rolls one by one and fry until one side becomes golden brown. Slow down your fire and continue fry until the other side becomes golden brown too.
• Remove extra oil with kitchen paper and server directly or with only preferred sauce.