Steps:

• Dissolve yeast in lukewarm water in large bowl.
• Stir in sugar, salt, oil, eggs and mashed taro and food coloring.
• Beat with electric mixer until combined.
• Add 4 c flour. Continue beating until smooth.
• Stir in enough remaining flour so that mixture is easy to handle.
• Turn out onto lightly floured surface (or use dough hook on stand mixer); knead until smooth and elastic (about 10 minutes).
• Place in greased bowl and cover with plastic wrap (or use 1 gallon plastic freezer bag) and refrigerate for 8 hours, but no more than 3 or 4 days.
• Punch down dough. Let rest 5 to 10 minutes. Shape dough as desired. let rise until doubled in size (about 30 to 40 minutes).
• Bake on greased pan in preheated 400 degree oven 15 to 25 minutes. Brush tops with melted butter. Serve warm.

Steps:

• Peel and finely shred the taro.
• Heat around 2 tablespoons of cooking oil in a wok and fry garlic cloves until aromatic with slow fire.
• Add shredded taro in and pour around 2 tablespoons of water along with the edges of the wok. Fry the shreds until almost soft.
• Add light soy sauce, salt and sugar. Mix well.
• Assemble the spring rolls: place one wrapper in front of you, place the filling around 3 cm from the bottom edge. Roll it up until there are only 1/4 of the wrapper left, fold the two sides. If you are using store-bought wrappers, wet the edges so the spring rolls will not break. Continue rolling up to close the roll and form a thin log shape.
• Prepare a non-stick pan, add around 1 tablespoon of oil and heat until warm. Place the spring rolls one by one and fry until one side becomes golden brown. Slow down your fire and continue fry until the other side becomes golden brown too.
• Remove extra oil with kitchen paper and server directly or with only preferred sauce.