Taro Shrimp and Pork Egg Rolls

Name: Taro Shrimp and Pork Egg Rolls
Ingredients: 1 package spring roll wrappers; 10 1/2 oz ground pork (300 g); 7 oz shrimp (200 g); 2-3 dried wood ear mushrooms; 1 carrot; 1/2 taro root; Green onions, shallots; 1 bundle cellophane noodles (bean thread noodles); 1 egg; Cooking oil, seasoning powder, black pepper

Nguyễn Mẫn Nghi @cook_9613839

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Taro Shrimp and Pork Egg Rolls

Nguyễn Mẫn Nghi @cook_9613839

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Ingredients

1 packagespring roll wrappers
10 1/2 ozground pork (300 g)
7 ozshrimp (200 g)
2-3dried wood ear mushrooms
1carrot
1/2taro root
Green onions, shallots
1 bundlecellophane noodles (bean thread noodles)
1egg
Cooking oil, seasoning powder, black pepper

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Steps

1

Wash and julienne the taro and carrot. Soak the wood ear mushrooms until soft, trim the roots, wash, and cut into thin strips. Finely chop the shallots and green onions. Soak the cellophane noodles in water until soft, then cut into 2- to 2 1/2-inch pieces. Peel and finely chop the shrimp, then mix with the ground pork, wood ear mushrooms, shallots, green onions, noodles, carrot, taro, a little black pepper, and seasoning powder.
2

Put on disposable gloves and mix everything well. Crack in 1 egg and mix until the filling is sticky and well combined.
3

Lay out a spring roll wrapper, add some of the pork, shrimp, and taro filling, and roll it up. Be careful not to roll too tightly (the rolls may break) or too loosely.
4

Heat cooking oil in a pan until very hot. Add the egg rolls and fry until golden and crispy, turning gently so they don't break and all sides brown evenly. Fry over medium heat—not too high or too low. Once cooked, transfer to a plate lined with paper towels to drain excess oil.
5

Serve as is, or with rice noodles, steamed rice sheets, fresh herbs, and garlic chili fish sauce. Good luck and enjoy!