Radish and meat miso spring rolls

Cut the daikon radish into 1.5cm cubes and 8cm long sticks. Place in the Chinese soup and cook until soft enough to easily pierce with a bamboo skewer

Heat oil in a frying pan over high heat and brown the daikon radish (1). Once lightly browned, remove to a paper towel

Make the meat miso. Heat a frying pan over medium heat, add the scallion oil, and then fry the ground pork. Once cooked through, add the ginger, Shaoxing wine, and soy sauce and mix

Add sugar, sweet bean paste, and Chinese soup and reduce heat to low. The flavor will vary depending on the type of miso used, so taste and add seasonings to adjust the taste.
Increase heat to high and once the water has evaporated to a certain extent, add water-dissolved potato starch little by little to thicken. Pour into a tray and let cool.

Place one daikon radish (from step 2) and about 20g of meat and miso (from step 4) into a spring roll wrapper and wrap it up. Apply flour paste to both ends of the wrapper, roll it up from the front, and press both ends firmly

Heat the frying oil to 160-170°C and gently place the pieces into the frying pan while shaping them. Fry while pouring oil over them until they are evenly golden brown. Once the surface is crispy, remove from the pan and place on a wire rack to drain the oil. Cut into bite-sized pieces and arrange on a plate