Скачать или смотреть Taro Egg Rolls— Mama Tea’s Recipe

If you haven’t had egg rolls filled with taro yet, you’re missing out! These are my favorite egg rolls and my mom does it best! She always makes extra egg rolls and stores them in the freezer for us.

A pro tip is to always pan fry a small patty of the filling for a taste test before you wrap up the egg rolls 🙌🏼

➡️ Recipe: Taro Egg rolls with Shrimp and Pork

Yields 25-30 Eggrolls

1 1/2 lb fresh taro, diced into tiny cubes (or brunoise)
1 lb shrimp, deveined and minced
1/2 lb ground pork 1/2 cup sweet onions, small diced
3 stalks green onion, sliced
2 tbsp oyster sauce
1/2 tbsp ground black pepper
1/2 tsp chicken bouillon
2 tsp kosher salt
1 tsp sugar

1 package egg/spring roll wrappers (I use the Spring Home brand)
Frying oil

Sealing paste:
2 tbsp flour
1 1/2 tbsp water

1. In a large mixing bowl, combine, taro, shrimp, ground pork, sweet onions, green onions, oyster sauce, black pepper, chicken bouillon, salt and sugar. Mix until everything is combined and it becomes a thick paste.
2. In a small frying pan, heat oil and fry a patty to taste test filling. Adjust to your liking.
3. Peel egg roll wrappers carefully and lay out one sheet at a time for wrapping making sure the unused wrappers are covered with a damp cloth to avoid drying up.
4. To make the paste for sealing the egg rolls mix flour and water together to form a thick paste.
5. Placing the wrapper in a diamond shape in front of you, add about 1 1/2-2 tablespoons of filling to the bottom corner that’s closest to you leaving about 2-3 inches of space from the bottom. Lift bottom corner and pull over the filling and drag it back to shape the egg roll. Make sure the filling is evenly spread. About 1 inch diameter. Fold in the sides and roll up tightly. Tap the top corner with the sealing paste and seal egg rolls.
6. In a large pot, heat oil to 300F and fry egg rolls for 9-10 mins or until cooked through and golden brown. Serve with vermicelli, mint, cucumbers and dipping fish sauce or enjoy by itself!