Taro Mashed Spring Rolls
1.
All kinds of ground dried fruits.
2.
Slice the taro. After steaming, press into a puree with a rice spoon, add sugar and dried fruits and mix well. Add some lard.
3.
Roll the taro paste into equal-sized fillings and set aside.
4.
Cut the spring roll skin in half, wrap it with a filling, and seal with water starch. Glue it tightly so that it does not open during frying.
5.
Sit in a frying pan, and fry it until it is golden brown when it is 60% hot. Because the filling is cooked, it can be used for a long time.
Tips:
Adding lard will make it more fragrant, and it can be replaced with liquid oil, but the effect is not as fragrant. You don’t need to add it, so that the filling will be sticky. When you make the molding process, if you get some oil on your hands, it won’t stick to your hands.