Steps

1. Bring spring roll wrappers to room temperature.
   🕒 00:35
2. Peel and julienne 200g daikon radish.
   🕒 00:43
3. Mix 1/4 tsp salt with the julienned daikon radish and let sit for 10 minutes.
   🕒 00:53
4. Place 50g ground chicken in a microwave-safe container and microwave for 1 minute on 600W. Break up the cooked chicken.
   🕒 01:03
5. Add 1/2 tsp chicken bouillon powder, 1 tsp yuzu pepper, and 2 tsp sesame oil to the broken-up ground chicken. Mix well. (Pro Tip: If you don't like yuzu pepper, season with salt and pepper instead.)
   🕒 01:06
6. Squeeze out the excess water from the daikon radish (after sitting for 10 minutes) and add it to the bowl with the ground chicken.
   🕒 01:30
7. Add 2 tbsp potato starch to the bowl and mix thoroughly with all the filling ingredients.
   🕒 01:43
8. Cut 6 spring roll wrappers in half diagonally and separate them one by one.
   🕒 01:53
9. Fold about 3mm of both edges of a cut spring roll wrapper (shiny side facing outwards) to overlap in the center. Place the filling in the center.
   🕒 02:05
10. Fold the two edges to the center, then roll tightly from the bottom edge. Seal the end with water mixed with flour (a mixture of 1 tbsp all-purpose flour and 1 tbsp water). (Pro Tip: Cutting the spring roll wrappers in half makes them easier to eat.)
    🕒 02:14
11. Add about 3mm of vegetable oil to a frying pan and heat over medium heat.
    🕒 02:46
12. Place the spring rolls seam-side down in the heated pan and cook for 2-3 minutes over medium heat.
    🕒 03:01
13. Flip when browned and continue to cook until all sides are golden brown.
    🕒 03:11
14. Once browned all over, remove from the pan and drain excess oil.
    🕒 03:28
15. Arrange on a plate.
    🕒 03:49