Sweetfish spring rolls

Thinly slice the bell peppers and carrots, and remove the roots from the bean sprouts

After removing the scales and fins from the sweetfish, the head is cut off and the innards are removed by inserting a blade into the belly. After rinsing the bloody parts under running water, the flesh is divided into three pieces and cut into half lengthwise

Heat a frying pan with olive oil, add the bell peppers, carrots, and bean sprouts, and fry until soft. Once the vegetables are cooked through, add the ingredients (A) to a tray. Add the sweetfish meat to the remaining broth and continue cooking

Remove the sweetfish meat and return the vegetables from step 3 to the broth. Add the water-dissolved potato starch to thicken the sauce

Remove [4] to a tray and let cool. Unfold the spring roll wrappers and place the four equal portions of filling in the center

Place two slices of sweetfish on top of the paste and wrap the skin, securing the edges with flour paste. Do not roll the skin too tightly, but leave a little space between them to create a crispy texture

Place in deep-frying oil heated to 170°C and fry, turning with chopsticks halfway through. Once golden brown, it's ready. Remove to a wire rack and drain the oil

Cut the spring rolls into bite-sized pieces, arrange them in a serving dish, and serve with a sauce made from vinegar and pepper