Nori Spring Rolls

Cut the peeled taro into small pieces and boil them gently.

Heat 1 tablespoon of scallion oil in a frying pan and fry the chopped white green onions and ginger.

Once the aroma is starting to lighten, add boiled taro and <A> seasonings, cover and simmer for 2-3 minutes.

Once the soup is half-simmered, fry the taro on the back of the ladle, pounding it.

Once the taro is sticky, thicken it with water-soluble potato starch, then transfer it to a tub and cool it.

Once the taro has cooled, place the taro and the seaweed torn off in the spring roll skin and wrap it in a way that air is added. Mix together flour and water to make a seaweed, and paste the ingredients in the spring rolls to prevent leakage.

Spread the shredded seaweed with seaweed and wrap it around to prevent it from peeling off.

Heat the frying oil from 160°C to 170°C, and add the spring rolls into round shapes. Fry with oil so that the whole thing is evenly golden brown.

Once the surface is crispy, remove it, stand up and drain thoroughly, and you'll be able to finish the crispy spring rolls.