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 stock, and reduce heat to low. The taste will vary depending on the type of miso used, so adjust the seasoning by adding more while tasting.
Increase the heat to high, and once some of the liquid has evaporated, gradually add the cornstarch mixture to thicken the sauce. Pour into a tray and let it 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