Seaweed spring rolls

Peel the taro, cut it into small pieces and boil it until soft

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

Once the aroma comes out, add the boiled taro and seasonings (A), cover and simmer for 2 to 3 minutes

Once the soup has reduced by half, stir-fry the taro, beating it with the back of a ladle

Once the taro has become sticky, thicken it with water-dissolved potato starch, then transfer to a tray and cool

Once the taro has cooled, place the taro and torn pieces of seaweed into the spring roll wrapper and wrap it up, making sure to let air in. Mix flour and water well to make nori and glue the spring roll filling in place to prevent it from leaking out

Apply glue to the thinly sliced ​​seaweed and wrap it around the rice so that it does not come off

Heat the oil to 160-170°C, shape the spring rolls into balls and place them in. Fry while drizzling oil over them until they are evenly golden brown

Once the surface is crispy, remove from the oven, stand it up and drain the oil thoroughly to create crispy spring rolls