The taro, shiitake mushrooms and Maggi sauce make this a satisfying tasty crunch. The hardest part is getting the roll tight and squeezing the moisture, so it doesn't explode in the oil.  Using a food processor helps with the julienning and chopping the vegetables and a towel helps to dry the carrots out.

Ingredients

• 2 pounds of ground beef
• 5-6 carrots julienned
• 1 small taro julienned
• 2 oz dried shiitake mushrooms
• 4 oz bean thread noodles rehydrated  
• 2 sweet onions finely diced
• 1.5 T sea salt
• 3 T monk fruit (or sugar)
• 1 T black pepper
• 1/2 T Maggi sauce
• 100 count egg roll wrappers

Directions

1. Rehydrate shitake mushroom and bean thread noodles by soaking them in hot water in separate bowls.
2. Squeeze the access water from them.
3. Chop up the mushroom to small pieces or use a food chopper.
4. Cut the bean thread noodles to about 1 inch strands.
5. Peel carrots and taro and then julienned them both separately.
6. Remove the moisture from carrots by adding some salt to the carrots. Squeeze out as much of the moisture form the carrots as possible. Place on a towel and roll tightly to ensure moisture is removed.
7. Peel the sweet onions and then finely diced them.
8. Confirm all the ingredients are as dry as possible.
9. In large bowl combine ground beef, julienned carrots, julienned taro, diced sweet onions, mushroom, bean thread noodles, monk fruit, salt, black pepper, and Maggi sauce. Mix everything together really well so that your filling will be evenly seasoned. Let it sit in the fridge for 30 minutes.
10. Separate egg wrappers for easy rolling, 
11. Add 1 T of filling to the wrapper
12. Fold the bottom wrapper over the filling.
13. Next fold the two sides towards the center. 
14. Roll upward and tuck roll as tightly.
15. Seal the roll with water. Repeat with remaining filling.
16. Place rolls in a sheet pan for easy handling.
17. Heat cooking oil at 350 F. Let oil get hot and then add the rolls.
18. Turn down the heat to low-medium to allow the rolls to cook in the oil without burning it about 300 F. Fry for about 5 minutes or until golden brown.
19. Turn the rolls for even color. Let it rest on a pan to drain oil.
20. Freeze cooked rolls to enjoy later, use an air fryer or cooking oil to reheat.