If using frozen crab meat and egg roll wrappers, thaw them for about 1 hour. Once the crab meat is thawed, squeeze out any excess water.

Peel the taro root and carrots, then shred them (I like to shred them a bit thick for extra crunch). Place in a large mixing bowl with the ground pork, crab meat, diced onion, chicken bouillon powder, and pepper. (For regular egg rolls, I usually add sesame oil, but for crab egg rolls, I skip it to keep the crab and taro flavors fresh.)

Put on gloves and mix the filling well. To check the seasoning, microwave a small amount of the filling for 30 seconds and taste.

Prepare a plate for rolling and holding the egg rolls. Set out the filling, egg roll wrappers, and a bowl with the egg white. (Don’t peel all the wrappers at once—peel as you go to keep them from drying out.)

Place a wrapper on a plate with a corner pointing toward you. Add a spoonful of filling in the center and spread it into a log shape. Fold the bottom corner over the filling, then fold in the two sides. Roll tightly toward the top, brushing the edges with egg white to seal.

After rolling, you should have about 30 egg rolls.

Heat a small pot with enough oil to fill it halfway. Heat over medium. When the oil is hot, add the egg rolls and fry until golden brown. Remove and drain on paper towels.

Let cool slightly (they’ll be crispier and more fragrant), then transfer to a plate lined with paper towels.

These crab egg rolls are crispy and fragrant. Serve with sweet chili sauce for the best flavor! 😋😋