Shrimp & Taro Eggrolls Recipe
I tried these at a party and had to try making them. I love anything with taro in it.
- 2 ounces mung bean vermicelli
- 1 tablespoon vegetable oil
- 2 large cloves garlic, crushed
- 2 cups of taro, cooked and cut into 1/4" squares
- 2 tablespoons grated, fresh ginger
- 6 green onions, chopped
- 1/2 lb shrimp, minced
- 1/2 lb ground pork
- 1 carrot, grated
- 2 tablespoons sweet chili sauce (extra for dipping)
- 1 tablespoon fish sauce
- 1 tablespoons Aloha shoyu
- 2 tablespoon oyster sauce
- 45-60 small spring roll wrappers
- 1 egg white, lightly beaten
- oil for deep-frying
Soak the vermicelli in warm water for 5 minutes. Drain and cut into short pieces.
Heat the oil in a large sauce pan over medium heat. Add the garlic, ginger, green onions. Cook for 1-2 minutes or until soft. Add the shrimp and ground pork and cook until done, breaking up the lumps. Stir in the taro,vermicelli and carrot. Cook for 1 minute. Add sweet chili, fish sauce, and soy sauce and cook for 2 minutes or until dry. Allow to cool.
Place a tablespoon of the mixture along the center of each spring roll wrapper. Brush the edge with egg white and roll up. tucking in the ends as you go. Cover to keep from drying out.
Fill a deep. heavy-bottomed saucepan one-third full of oil and heat to 375F. Cook the rolls, in small batches, for 1-2 minutes or until golden. Drain well before serving.