Spring Rolls With Taro Root * large portion || Ly Cooks

How to make pork shrimp taro spring rolls ( large portion )
There are many ways to make Spring Rolls. This is one way to make with Taro Root. The taste of the Taro is very unique and delicious. Try it, you might like it! 💕
These spring rolls can be served in vermicelli bowl or you have have it plain or with sweet chilli sauce or sweet fish sauce.
✔️ Filling
▪️ Ground Pork - 1.5Kg ( 1500g )
▪️ Shrimps - 200g
▪️ Shredded Taro - 900g
( if you only want to put 500g Taro, that would be okay too )
▪️ Soaked Glass Noodles - 6 small bundles
▪️ Onions - 1 medium
▪️ Minced Garlic - 8 cloves
▪️ Green Onion - 2-3 stalk ( 2 Tbsp )
▪️ Shallots - 2-3 or 2 Tbsp
▪️ Eggs - 2 yolks ( save egg white for sealing spring rolls )
▪️ Salt - 1 & 1/2 tsp
▪️ Chicken Powder - 1 Tbsp
▪️ Sugar - 3 tsp
▪️ Oyster Sauce - 1 & 1/2 Tbsp or ( 2 tbsp is fine too )
▪️ Ground Pepper - 1 tsp
✔️ for the ingredients recipe, you can make about 60s ( bigger ones ) plus 90s ( smaller ones ) 💕
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[@phenomenal409]

These look amazing!!!!

[@IzzyTheEditor]

AWESOME!! Thank you!!

[@jimwalker76]

Your videos are so helpful. I love spring rolls.

[@patriciahendricks7532]

Thx for sharing, it looks delicious!

[@ninagabat4770]

I’m sure it is so yummy,I will make some,yum yum yum ❤❤❤

[@virginiaeriguel8738]

Looks delicious

[@millie28julio]

I just discovered you and I fell in love with your recipes. I have one problem, I am a senior living in Florida, USA and I am not used to using kg as we mostly use lbs or cups. I find it hard to figure out how much is the content of some of the items used in your great recipes. Can you advise me what is the best way to reduce the recipe in half using cups or lbs. Thank you. I shared your recipes with my contacts. You are GREAT.❤❤

[@TheMCvamp]

I used to try to convert to reduce recipes too. Let me tell you, it is SO much easier to just get a kitchen scale. It will save you SO much time in the kitchen. Like an insane amount. And if you ever get into baking, your recipes will be way more accurate too.
America’s Test Kitchen has a video on kitchen scale recommendations. They recommend the OXO good grips one which is a bit pricey, and the Escali one as a more budget option (with less bells and whistles).
Tips:
- always remember to press the “Tare” button before you start measuring ingredients so you aren’t weighing the bowl or container you are using.
- store it flat
-don’t stack anything on it when storing it cuz it can effect the ability to measure accurately over time
You can also watch their videos on it to learn more about their recommendations.
It took me a couple years to finally get one and my only regret is not doing it sooner. I looked at it kinda like an expensive ingredient that a lot of my recipes needed and that had a crazy long shelf life 😂
And recipe tip: whenever you work with raw taro, wear gloves cuz it can make your skin itchy. It can make your throat itchy too if you don’t fully cook it. Once it’s cooked there is not problem :) I grew up eating a lot of Taro and wasn’t sure if you knew yet or not.
Okay, good luck friend! I believe in you!

[@wwzzyyy]

好想吃啊🤤🤤🤤

[@barbarag2288]

😊😊😊

[@9gemini]

How do you make sure the taro cooked through? Some I’ve tasted were raw

[@monm309]

Do we have to use Taro, is there something else we can replace it with. Don't have taro here...

[@LyCooks]

You can use shredded cabbage instead taro 💕

[@ana-ek7ss]

Where i find roll wrapped

[@raxapatel3762]

Make any vegetarian dishes

[@Rainath]

Rainath