How to make taro spring rolls

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  1.Peel, wash and cut the taro into cubes, then steam it in a pot

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  2. Add sugar and cooking oil to the steamed taro and stir-fry it (I added xylitol) because it is for late night snacks, and xylitol is better for teeth., sucrose ~ white sugar ~ brown sugar ~ can be used

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  3. Fry until it becomes a paste and then serve it up.Let cool and set aside

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  4.While the taro filling is cooling, you can knead the flour to make spring roll wrapper

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  5.Use a rolling pin to slowly roll out the spring roll skin into thin sheets., the thinner you can roll it out, the better (this step requires more patience)

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  6.Put the cool stuffing in Fold it in the middle and seal it with an egg

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  7. You can also apply two-thirds of the leather surface to fold it Also available

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  8.All the folded spring rolls are ready to be fried in oil

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  9.Don’t fry it too much, and don’t fry it until it’s soft.The spring rolls should be crispy on the outside and tender on the inside.OK

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  10. Take a bite, and the taro paste inside will feel soft and will flow out without stopping.

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  11.The thinner the spring roll skin, the better the taste and crispy