Steps

1. Leave the spring roll wrappers at room temperature for about 10 minutes to make them easier to peel.
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2. Trim the ends off the 1 eggplant (approx. 150g), cut into 3mm thick rounds, and then into 3mm thick strips.
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3. Dissolve 1 tsp salt in 500-600ml water to make a saltwater solution. Soak the cut eggplant in the solution for about 10 minutes to remove bitterness.
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4. Drain the eggplant in a colander, squeeze out the water thoroughly with your hands, and place in a bowl. (Key Tip! Soaking in saltwater removes bitterness and excess moisture. Squeezing out the water ensures the spring roll wrappers don't get soggy and remain crispy.)
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5. To the eggplant in the bowl, add 1 can of drained tuna, 1 tsp soy sauce, 1/2 tsp dashi granules, 2 tsp potato starch, and a pinch of coarse black pepper. Mix well until everything is evenly combined. (Key Tip! The potato starch helps to prevent stickiness and acts as a binder to hold the filling together.)
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6. Peel the 5 spring roll wrappers that have been at room temperature and cut them lengthwise into three equal strips.
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7. Place a cut spring roll wrapper with the shiny side down, and put the filling on the edge closest to you.
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8. Fold the wrapper into a triangle, and moisten the edge with water to seal it securely.
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9. Add a generous amount of oil to a frying pan and heat over medium heat.
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10. Once the pan is hot, place the rolled spring rolls seam-side down and cook until the bottom is browned.
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11. Once the bottom is browned, flip and cook the other side until also browned.
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12. When both sides are crispy and browned, remove from the pan and drain off excess oil.
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13. After draining the oil, arrange on a plate and serve. It's ready!
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