Put the Shiitake mushroom in lukewarm water to get it to soften up. You only need to use half of the bag or less. It all depends on how many you want to make. After the mushroom gets softened, chop it up but not too fine.

Put the glass noodle in lukewarm water as well. Cut the noodle into small pieces as well.

You will need to thinly chop all your root ingredients, such as carrot and big taro root. The big taro root is tough to find, and sometimes it doesn’t even that fresh. Don’t worry and get more carrots instead if you can’t find them.

You may get a mandolin slicer to slice the root all nice and even.

Chop onion and green onion in fine pieces. You don’t want to bite in your egg roll and taste a chunk of onion.

Put all your chopped onion, green onion, carrot, giant taro, Shiitake mushroom and glass noodle in a big bowl with ground pork or turkey. The bigger the bowl, the better you can mix all the ingredients up.

Put in 1 whole egg and 1 egg yolk in the mixture. Don’t throw away the egg white. You will need it to seal the egg roll wrap.

Season the mixture with salt, pepper, Knorr Chicken seasoning and fish sauce (a lot of fish sauce). I don’t measure how much seasoning to put in because different people have different taste buds. Just season it like how you usually cook your food. If you want to check it, you can get a small scoop and microwave it to see if it is not over seasoning.

Time to get down and dirty. Mix everything up. I usually wear gloves and mix everything up for literally 5 minutes. Cover the egg rolls and store in the fridge for 2 hours.

After 2 hours, time to wrap the egg roll. There is instruction on how to wrap your egg roll in every egg roll wrap. Fry the egg roll in medium heat, so the wrap doesn’t get burnt. Put the leftover egg rolls that are not cooked in a freezer. Just take it out and fry it up whenever you want an egg roll.