Spring roll of lotus root & bean vermicelli

Ingredients

• 200g lotus root / renkon - cut into small pieces
• 80g vermicelli bean (dry) - sock about 10 mins in warm water - chopped
• 1 can tuna in oil (400g) - drain well
• 15g fresh ginger - finely chopped
• 1 garlic cloves - finely chopped
• 1/2 onion - finely chopped

- Ingredient A -
• 1 tbsp mayonnaise
• 1/2 tsp kosher salt
• 1/2 tbsp sesame oil
• 1/2 tbsp soy sauce
• 1/2 tbsp white wine or cooking sake
• 1/2 tsp sichuan peppercorn oil
• 1/2 tbsp katakuriko / potato starch - dissolve 1 tbsp water

For the glue
• 2 tbsp cake flour or plain flour - dissolve 3 tbsp water
• 1 packet of spring roll wrap (about 25 to 30 papers)

Instructions

• 1. In a frying-pan, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add onion, lotus root, vermicelli and cook until wilted over medium heat. Add tuna and cook for another 2 mins.
• 2. Add all the ingredient A to season. Turn the heat to high and pour diluted katakuriko/potato starch to thicken the sauce. Let it cool to room temperature.
• 3. Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal. Repeat until you finish the filling mixture.
• 4. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :). Place the rolls gently in the oil and cook both side, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil.
• Repeat with the remaining spring rolls.
• 5. Serve hot!

https://atelierlalune.com/2018/03/spring-roll-of-lotus-root-bean-vermicelli/

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