Spring rolls of Karuruya eggplant and tomato

Heat a frying pan with fragrant oil over high heat, add the thinly sliced ​​eggplant and fry. Once the oil has dissolved, add the finely chopped green onions and ginger to bring out the aroma

Add the seasonings (A) and stir-fry to evaporate the water. Stir in the water-dissolved potato starch to thicken the sauce, then drizzle with sesame oil to finish. Remove to a tray and allow to cool

Spread flour paste on the innermost part of the spring roll wrapper, which will be the end of the roll. Place (2) on the innermost part, then top with quarter-sized wedges of cherry tomatoes and half-sized slices of cheese, and wrap the wrapper around the wrapper

Heat the frying oil to 160-170°C, and place the spring rolls in while shaping them. Fry while adding oil to ensure that the fried dough is evenly coated on all sides

When the surface turns golden brown, remove from the oven and cut into bite-sized pieces

Serve in a bowl and it's finished.