1. In a bowl, add all the ingredient A and knead until well combined and sticky. Set aside.
2. Gently pat the lotus root dry with a paper towel. On a slice of lotus root, place about 2 tbsp filling from #1 and spread. Cover with another slice of lotus root on top and press down to make a sandwich.
3. In a small cooking pot, add the sauce ingredient and bring it to boil. Simmer for a few minutes until the sauce is slightly thickened. Set aside.
4. Coat the lotus roots 'sandwich' with katakuriko thinly. When all are ready, add a generous amount of oil to a skillet on medium-low heat and place the sandwiches gently on it. Cook one side until browned and flip to the other side. Cover and simmer for about 5 mins or cook until meat is cooked through.
2 tbsp cake flour or plain flour - dissolve 3 tbsp water
1 packet of spring roll wrap (about 25 to 30 papers)
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.