Ingredients
2 cups Taro Root, shredded
2 cups carrot, shredded
25 spring roll sheets, rice paper
1 TBS peanuts
1 egg, beaten
3 cups cooking oil
Salt, pepper, sugar, to taste
Preparation
Put the shredded taro root in a large mixing bowl and add some salt. Use your palms to squeeze out all liquid. After that mix the taro with carrot and add the peanuts. Season with sugar and pepper to taste and set aside.
Lay a spring roll sheet flat on a cutting board or plate and fill a third of the shell with the vegetable mix. Wrap the spring roll shell, roll it tight and seal the ends with the beaten egg.
Heat 3 cups of vegetable oil on high temperature. When the oil is hot, turn the temperature to medium and carefully drop each spring roll down at a time. Turn spring rolls frequently until golden brown. Remove and drain on a place covered with paper towels.
Serve hot with dipping sauce.
Sweet and Sour Dipping Sauce
Ingredients
4 garlic cloves
1 shallot
1 fresh red pepper
1 fresh hot chili pepper
2 TBS fish sauce
2 TBS sugar
1 TBS salt
2 TBS lemon juice
2 TBS peanuts, crushed
½ bowl of water
Preparation
Crush the garlic in a stone mortar. Add sugar, salt, hot chili pepper, and red pepper. Stir well and put it in the water. Add fish sauce and lemon juice and mix well.
Julienne shallot. Add shallots and peanuts on top of spring rolls.
Serve the sauce in small bowls.
