For the Rolls:
25 egg roll wrappers
2 1/2 Avocados, pitted and mashed
2 cups sliced or grated carrots
1 cup taro sliced thinly or grated
1/2 lb ground pork
Vegetable oil for frying
1/2 tsp salt
1/4 cup fried red onion, chopped finely
For the Dipping Sauce:
1/4 cup hoisin sauce
2 teaspoons lime juice
1/3 teaspoon cayenne pepper
First, thaw the egg roll wrappers if they are frozen. Precook the ground pork by frying it over medium heat. Wait for it to cool down. Mix the ground pork, carrots, taro, fried red onion, and salt thoroughly. In a separate bowl, crack the egg open and stir it thoroughly so the white and yolk combine. This is used to seal the egg roll closed.
Start wrapping the egg rolls by placing a small amount of the pork mixture in the center and topping it with a slice of Avocado. Add a small amount of egg mixture around the closing area of the egg roll wrapper to ensure it does not pop open when frying. Fry the egg rolls on high with enough oil to cover the egg rolls so that they do not cook unevenly.
Enjoy with the dipping sauce made from mixing together all three of the ingredients.