Spring Roll with Taro Root



  • 1 packet of spring roll wrapping

  • 225g tare root

  • 110g pork brisket

  • 110g shrimp meat

  • 40g Chinese mushroom


  • 1/2 tsp five-spice powder

  • 1/2 tsp pepper

  • 1 tsp each of salt, sugar and corn flour

  • 40g flour


  1. Shred the tare root, Chinese mushrooms and pork brisket; wash the shrimp meat.

  2. Deep-fry the tare root until it is cooked, then saut~ the shrimp meat, remove and set aside .

  3. Stir-fry the pork and Chinese mushrooms until done but keep stewing for a while. Add the salt, sugar, pepper and five- spice powder until it boils, then add the thickening; put in the shrimp meat and tare root, stir well to make the filling.

  4. Put a little filling into each spring roll wrapping and roll it up, seal the opening with a little corn flour solution.

  5. Heat some oil in a wok until 150"C, then deep-fry the spring roll over low heat until it turns light golden brown, turn the heat up and fry a while longer before removing.

Ingredients Cook the taro root and shrimp meat Put the filling in the wrapping and wrap it up nicely


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