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Taro Spring Rolls
Rate this recipeSoft, nutty taro wrapped in a thin popiah wrapper and fried. Everything comes together into a fragrant, delicious roll that's a little unusual but still wonderfully delicate.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
9
Time
45 minutes
Servings
5
Level
Easy
Ingredients
Minced pork
700 g
Taro
3 piece
Popiah wrappers
1 pack
Hulled mung beans
120 g
Seasoning powder
1 tablespoon
Shallots
4 piece
Carrots
1 piece
Ground pepper
1 tablespoon
Cooking oil
1 l
Implementation Steps
01
Wash, peel and finely shred the carrots and taro.
Peel and finely mince the garlic, as you would for any other dish.
Mix the taro with the minced pork, 1 tablespoon of seasoning powder and 1/2 tablespoon of pepper – the pepper adds fragrance and takes away any porky smell.
Peel and finely mince the garlic, as you would for any other dish.
Mix the taro with the minced pork, 1 tablespoon of seasoning powder and 1/2 tablespoon of pepper – the pepper adds fragrance and takes away any porky smell.
02
Now it's time to roll.
Lay a popiah wrapper on a flat surface and spoon some of the filling from step 1 onto it. Roll it up so the filling is completely enclosed. Dab a little water on the edges of the wrapper to help them stick together. Keep rolling until you've used up all the ingredients.
Lay a popiah wrapper on a flat surface and spoon some of the filling from step 1 onto it. Roll it up so the filling is completely enclosed. Dab a little water on the edges of the wrapper to help them stick together. Keep rolling until you've used up all the ingredients.
03
Heat plenty of oil and fry the rolls until golden and crisp, then lift them out and drain – they're ready to eat!
Heat the oil in a large pan; once it's hot, gently lower the rolls in (do it carefully so the hot oil doesn't splash and burn you). Turn the rolls in the pan so they don't burn. Fry until golden, then transfer to a plate lined with paper towels to soak up the excess oil.
Now enjoy!
Heat the oil in a large pan; once it's hot, gently lower the rolls in (do it carefully so the hot oil doesn't splash and burn you). Turn the rolls in the pan so they don't burn. Fry until golden, then transfer to a plate lined with paper towels to soak up the excess oil.
Now enjoy!
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Taro Spring Rolls