Remove the vein from the shrimp, rinse with water, and pat dry with paper towels. Chop roughly with a knife.

Cut taro into 1.5cm pieces. Rub with 1 tsp salt (not listed in ingredients), rinse under running water, and drain. Microwave covered for 3 minutes at 600W until soft. Mash roughly with a fork and let cool. Mince the green onion.

Mix mashed taro with minced green onion, chopped shrimp, and salt.

Mix sansho pepper and salt in a small bowl to create seasoned salt.

Cut spring roll wrappers into quarters.

Place 1/12 of the taro mixture on a wrapper piece, fold sides inward, and roll tightly. Seal the edge with the flour-water mixture. Repeat for all wrappers.

Heat 1cm of salad oil in a frying pan to 170°C. Fry rolls for 2–3 minutes, turning occasionally, until golden brown.