Spring roll of lotus root & bean vermicelli
Persons
4
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!
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