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SPRING ROLLS 1/2 taro root (250g taro with skin) 200g lean pork 200g shrimp (350g shrimp with shell) 1.5 cups vermicelli (70g dried vermicelli) 1/2 cup bean sprouts (50g) 1/3 cup cassava (100g) 1/3 cup carrots (50g) 1/2 cup mung beans (50g dried mung beans) 1/3 cup wood ear mushrooms (20g dried wood ear mushrooms) 1 chicken egg 2 tablespoons chopped onion and garlic, 2 tablespoons fried onion and garlic, 5 scallions 1/2 teaspoon MSG (2g) 1/2 teaspoon pepper (2g) - add more for aroma 1/2 teaspoon salt (2g) 1 teaspoon oyster sauce (7g) 2 spring roll wrappers (as desired) Note: Makes 40 spring rolls. Prepare 4 packs of Xuan Vui spring roll wrappers and 1 pack of Nhu Y rice paper wrappers. After rolling the spring rolls, store them in the freezer. All content in this channel is researched, filtered, and edited by members of the HEALTH & WELLBEING channel. We own the rights to the content in the videos.