• Make sure your spring roll wrappers have been defrosted in the fridge.
• Dice your onions, garlic, and carrots in advance.
  ½ yellow onion, 1 medium carrot, 5 cloves garlic
• Peel taro and grate into a bowl.
  350 g taro
• ONLY rinse the grated taro once, in cold water. This is to make sure there is still some of the starch remaining for the cooking process. Make sure to drain out all the water.
  350 g taro
• In a med-high heat pan add 1 tbsp of oil and add the ground pork. Cook for 1 minute.
  250 g ground pork
• Add onions, garlic, and carrots, cook another minute.
  ½ yellow onion, 1 medium carrot, 5 cloves garlic
• Add drained taro, oyster sauce, soy sauce, and water. Continue to mix to cook and break apart the ground pork for 5-10 minutes or until the mixture starts to come together.
  350 g taro, 3 tbsp oyster sauce, 1½ tbsp soy sauce, 2 tbsp water
• If the filling is falling apart easily, add a tablespoon of corn starch to help thicken it.
• Allow the filling to cool down before wrapping.

Wrapping

• Mix together corn starch slurry ingredients.
  2 tbsp corn starch, 2 tbsp water
• Add 3-4 tbsp of filling onto the spring roll wrapper.
  1 package spring roll wrappers
• Fold the corner pointing at you over the filling until it touches the center of the wrapper.
• Fold the left and right corners towards the middle.
• Spread the corn starch slurry along the edges of the final corner pointing away from you then roll the spring roll towards that corner to seal.
• Optionally repeat this again to double wrap which results in extra crispy final product.

Frying

• Deep fry at 350F for 8-10 minutes until golden brown or brush with oil and airfry at 390F for 10-15 minutes
• Serve with worcestershire sauce and enjoy!