Ingredients

Method

1. 1

   In a large mixing bowl, combine the ground pork, minced shrimp, diced onion, and shredded carrots.

2. 2

   Soak the glass noodles in hot water until softened. Drain them and cut into smaller pieces. Add the noodles to the mixing bowl.

3. 3

   Add the shredded taro, minced garlic, and chopped green onion to the bowl.

4. 4

   Season the mixture with salt, chicken powder, light soy sauce, ground pepper, sugar, oyster sauce, egg yolk, and unsalted garlic powder.

5. 5

   Using gloved hands, thoroughly mix all the ingredients together until well combined.

6. 6

   Prepare the rice paper wrappers by cutting each round sheet into quarters.

7. 7

   Briefly dip each rice paper quarter into warm water to soften it. Lay the softened wrappers on a clean, flat surface.

8. 8

   Place a small amount of the filling onto each wrapper.

9. 9

   Tightly roll each wrapper, tucking in the sides, to form a small, compact spring roll.

10. 10

    Deep fry the spring rolls in oil preheated to 3750F (1900C) for approximately 7 minutes, or until they are golden brown and crispy.

11. 11

    Remove the spring rolls from the fryer and let them drain.

12. 12

    Serve hot with fresh lettuce and your favorite dipping sauce.