My Basil Leaf Vietnamese Egg Rolls-Cha Gio

The Taro Root is very unique part of the making of vietnamese egg rolls.

The Taro Root Plant

The easiest way to peel the taro root is by cutting it off. If the root is small you can use a peeling device. The skin is thick and can be a little tricky to remove.

Cutting and then shredding your taro root

The jicama root is another key ingredient

in the egg roll filling. Jicama Root

Shredding the jicama root into long thin strands.

You will need to squeeze and drain the shredded jicama, if you don't the jicama juice will mix with the starch of the taro root

and cause your egg rolls to burst open .

Chopped onion, remember (the tears you cry are tears of joy)

Thin clear thin noodle (bun tau).

Drain noodles.

After draining your noodles cut them down into bite size segments.

Now add your ground chicken, turkey, pork

or beef, what ever you like.

You must mix the egg roll filling completely.

Your egg roll filling should look like this.

Probably the most important part of making egg rolls is wrapping the egg roll itself. If not done correctly the egg roll may burst open during the frying process.

Notice the how the egg roll is wrapped.

When Egg Rolls turn golden brown remove and let cool before serving.