Steps

1. Let the spring roll wrappers sit at room temperature for about 10 minutes.
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2. Peel and thinly slice 200g of sweet onion (1 large).
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3. Sprinkle 1/4 tsp of salt over the sliced sweet onion and gently massage it to soften.
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4. Squeeze out the moisture from the salted sweet onion thoroughly by hand, and place it in a bowl.
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5. Add the drained 1 can of tuna, 1 tsp of chicken bouillon powder, and coarse black pepper to taste to the bowl.
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6. Next, add 2 tsp of potato starch and mix until everything is evenly combined.
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7. Carefully peel the spring roll wrappers that have been sitting at room temperature.
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8. Cut each spring roll wrapper into three equal portions.
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9. Place a spring roll wrapper with the shiny side down. Put the prepared filling on the part closest to you.
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10. Fold the wrapper into a triangle shape.
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11. Moisten the edge of the wrapper with water and seal it securely. (Key Tip!) This folding method makes it easy to create without any special skills.
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12. Heat a generous amount of oil in a frying pan over medium heat.
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13. Place the spring rolls seam-side down in the pan and cook until golden brown.
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14. Once one side is browned, flip the spring rolls and cook until both sides are golden brown.
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15. Remove from the pan once both sides are colored and drain any excess oil. (Key Tip!) Salting and squeezing the sweet onion removes moisture, resulting in a crispier, less soggy texture.
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16. After draining, arrange on a plate and serve. Enjoy!
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