How to make Spring Rolls * Full Detail || Ly Cooks

ground pork

🥗Healthier: ground turkey

💰Cheaper: tofu

Tofu is a budget-friendly, plant-based protein.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is a cost-effective alternative.

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: homemade dough

Homemade dough can be more economical.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Prep the ingredients: refrigerate spring roll wrappers to prevent them from drying out.

Soak 2 small bundles of glass noodles in hot boiling water for 1 minute; set a timer.

After 1 minute, transfer the glass noodles to cold water and drain.

Peel and clean the taro, then cut it in half for easier shredding.

Shred the taro and set aside.

Mince 3 cloves of garlic and set aside.

Dice half of a large onion and set aside.

Use 200 g of small shrimp, as they are cheaper and will be minced later.

Cut the soaked glass noodles into smaller pieces using scissors.

In a large bowl, combine 500 g ground pork, 200 g minced shrimp, half large diced onion, 1 medium shredded carrot, 2 small bundles soaked glass noodles, 700 g shredded taro, 3 cloves minced garlic, 2 tbsp green onion, 0.5 tsp salt, 1 tsp chicken powder, 0.5 tbsp light soy sauce, 0.5 tsp ground pepper, 1 tsp sugar, 1 tbsp oyster sauce, and 1 egg yolk. Save the egg white for sealing.

Mix all the ingredients well until combined.

Use spring roll wrappers (20 count size) for wrapping.

Place one tsp of the spring roll filling on the wrapper, fold it, and roll tightly, sealing with egg white.

Use rice paper by overlapping two sheets, cutting them into four pieces, and soaking them before wrapping the filling.

Deep fry the spring rolls at 375°F for 10 minutes until golden brown.

After frying, let the spring rolls rest for 2 minutes before touching them to prevent breaking.

Continue to cook for an additional 5 minutes for a total of 7 minutes, ensuring they are crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens