2 cups taro root (shredded)
2 cups carrot (shredded)
25 spring roll shells (rice paper spring rolls)
1 T peanuts
1 egg, beaten
3 cups cooking oil
Salt, sugar and pepper to taste
4 cloves garlic
1 fresh red pepper
1 fresh hot chili
2 T fish sauce (Tiparos Brand Fish Sauce can often be found in the Asian section of the grocery store)
2 T sugar
1 T salt
2 T lemon juice
1 T crushed peanuts
½ bowl of water
Put the shredded taro root in a large mixing bowl and add salt. Use your palms to squeeze out all liquid.
After that mix the taro with carrot and add peanuts. Season with sugar and pepper to taste and set aside.
Lay a spring roll sheet flat on a cutting board or plate and fill a third of the shell with the vegetable mixture.
Wrap the spring roll shell, roll it tight and seal the end with the beaten egg.
Heat 6 cups of vegetable oil on a high temperature in a wok or large and deep skillet. When the oil is hot,
turn the temperature to medium and carefully drop each spring roll down one at a time. Turn the spring
rolls frequently until golden brown. Remove and drain on paper towel.
Sweet and Sour Sauce for the Egg Rolls:
Crush the garlic in a stone mortar. Add sugar, salt, hot chilies and red pepper. Stir well and put in the water.
Add fish sauce and lemon juice and mix well. Serve the sauce in small bowls with chopped peanuts and
julienne sliced shallot on top.
Notes and Instructions