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Recipe details are AI-generated from the video and may contain errors — for reference only.
In a small saucepan, whisk together 2 tsp flour and 4 tbsp water until smooth. Cook over low heat while stirring constantly until it thickens into a glue-like paste. Set aside to cool.
local_fire_departmentLow heat, about 1 minuteWatch out
Stir constantly while heating the flour mixture
otherwise, it will form lumps quickly or burn at the bottom
Heat 2 tsp oil in a pan, add 200g steamed taro strips, and pan-fry gently until lightly golden. Season with 1/4 tsp salt and 1/4 tsp five spice powder, stir gently, then transfer to a plate.
local_fire_departmentMedium heat, about 1 to 2 minutesWatch out
Handle the taro strips gently and avoid aggressive stirring
otherwise, the cooked taro will break easily into pieces
Add 1 tsp oil to the pan, sauté 1/2 minced shallot and 1 tsp minced ginger until fragrant. Add 3 sliced shiitake mushrooms and stir-fry for 1 minute, drizzle with 1 tsp light soy sauce, toss well, and transfer to a plate.
local_fire_departmentMedium heat, about 1 minuteWatch out
Do not overheat the ginger and shallots
add the mushrooms as soon as aromatics become fragrant to prevent burning and bitterness
In the same pan, add 1 tsp oil and sauté the remaining 1/2 minced shallot until fragrant. Add 100g marinated pork strips and toss to separate. Splash in 1 tbsp water and stir-fry until the pork is fully cooked.
local_fire_departmentMedium-high heat, about 1 to 2 minutesWatch out
Adding a splash of water while cooking the pork helps keep the meat moist and tender, preventing it from drying out.
Add 1 tsp oil to the pan with pork, add 100g shredded carrot and 2 stalks shredded celery, stir-fry together. Season with 1 tbsp oyster sauce, 1 tsp sugar, and 1/4 tsp pepper. Pour in cornstarch slurry (1 tsp cornstarch with 1 tbsp water) and stir-fry quickly until the sauce thickens and coats the vegetables dry without pooling liquid.
local_fire_departmentMedium-high heat, about 2 minutesWatch out
Ensure the liquid is completely absorbed by the starch mixture
excess moisture will make the wrappers soggy and cause them to burst when frying
Spread the cooked vegetables, pork, mushrooms, and fried taro strips evenly onto a large plate or metal tray. Allow the mixture to cool down completely.
Watch out
The filling must cool completely before wrapping
residual heat and steam will moisten and tear the wrappers easily
Lay a spring roll wrapper flat on a plate in a diamond orientation. Near the bottom corner, place a few taro strips and a portion of cooked vegetable, pork, and mushroom mixture. Smear flour paste along the top corner edge. Fold the bottom corner tightly over the filling, roll once, fold the left and right corners inward, and roll tightly upward to seal. Repeat for all 12 rolls.
Watch out
Roll the wrapper tightly without leaving air gaps
fry soon after wrapping so the filling moisture doesn't melt the skin
When deep-frying, gently place spring rolls close to the oil surface instead of dropping them from a height to prevent dangerous hot oil splashes and burns.
Heat 500ml cooking oil in a pot to 160°C (bubbles form around a wooden chopstick). Gently lower spring rolls in batches into the hot oil. Maintain medium-low heat and do not stir initially. Deep-fry until the wrappers are firm, crisp, and pale yellow.
local_fire_departmentMedium-low heat, about 3 to 4 minutesWatch out
Do not stir the spring rolls right after placing them in oil
the soft wrappers will tear easily
When the spring rolls turn light yellow, turn the heat to high for about 30 seconds to force out excess oil. Remove them with chopsticks as soon as they reach a light golden color, and drain on paper towels.
local_fire_departmentHigh heat, about 30 secondsWatch out
Remove the spring rolls when they are light golden
residual heat will continue darkening them after removal. Waiting too long will cause them to burn
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