Cost Breakdown

Critical Success Points

• • Soaking the vermicelli, mushrooms, and dried shrimp for full hydration.
• • Squeezing excess water from grated radish and carrots to keep filling dry.
• • Sautéing taro with shallots to develop flavor and prevent raw texture.
• • Sealing each roll with egg white to avoid opening during the second fry.
• • Maintaining precise oil temperatures (160 °C, 140 °C, 180 °C) for the double‑fry.

Safety Warnings

• • Hot oil can cause severe burns; use a deep‑fat pot with a stable base and never leave unattended.
• • Use a thermometer to verify oil temperature; overheating can lead to fire.
• • Handle raw pork with separate cutting board and wash hands thoroughly.