香酥芋泥角（Taro Triangle Spring Roll）的做法，自己做的酥脆飽滿，比外面賣的好吃！

香酥芋泥角

材料：

芋頭：300 g

細糖：2 tbsp

春卷皮：適量

做法：

將芋頭切片，大火蒸30分鐘或至熟（筷子容易插入即表示熟了）。取出趁熱加入細糖一起壓爛拌均勻成泥狀。

取一片春卷皮，將適量的芋泥放在春卷皮上，包成三角形，收口的地方沾點水來粘合。

熱鍋，放入適量的油，油燒至八分熱，放入芋泥角用中火炸至金黃色即可撈起，放在吸油紙上吸掉多餘的油分，待涼即可享用。

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Crispy Taro Noodles

Material:

Taro: 300 g

Fine sugar: 2 tbsp

Spring roll skin: appropriate amount

practice:

Slice the taro and steam for 30 minutes or until cooked (the chopsticks are easily inserted, it means cooked). Take it out while it is still hot, add in the sugar and mash it together to form a paste.

Take a piece of spring roll skin, put an appropriate amount of taro paste on the spring roll skin, wrap it into a triangle, and dab some water on the closing part to bind.

Heat a pan, put an appropriate amount of oil, heat the oil until it is hot for 8 minutes, add the yam paste and fry it on medium heat until golden brown, then pick it up, put it on oil-absorbing paper to absorb the excess oil, and enjoy it when it cools.