Chinese Crispy Spring Rolls - 春卷 Recipe by Cooking with Morgane

Ingredients

• 24 egg roll wrappers 25cm x 25cm
• 16 shrimps about 200g
• 25g of glass noodles
• 3 leaves of Chinese cabbage
• 1 carrot
• 150g fresh or frozen taro roots
• 2 shiitake mushrooms
• 1 onion
• 2 cloves of garlic
• 1 tsp grated ginger
• 1 chive
• 3 tbsp vegetable oil
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp salt
• 1 tsp sugar
• 1 tsp sesame oil
• Ground pepper
• 1 tsp cornstarch
• Oil for deep frying
• 200g ground pork
• ½ tsp salt
• 1 tsp Shaoxing rice alcohol
• 1 tsp vegetable oil