Spring roll
Large taro
Heat a pan until it's hot and add in a small amount of oil
Saute the Cantonese sausage and pork belly on low heat until the oil from the meat begins seeping through
Add in shredded carrot \chopped green onion \chopped dried shrimp
Shredded taro
Stir fry for 1-2 minutes
Marinate for 15 minutes
Remove the water
mix
Oil temperature above 150 degrees Celsius
Keep medium heat