Steps

1. Peel and remove the eyes from 1 potato (approx. 150g).
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2. Cut the potato into approximately 8 pieces, place in a microwave-safe container, cover with plastic wrap, and microwave for 3 minutes at 600W.
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3. Roughly chop 100g of peeled shrimp.
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4. Mash the microwaved potato with a fork or masher.
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5. Add 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Potato Starch, a pinch of salt and pepper, and 1 fish cake (approx. 100g) to the mashed potato. Mash the fish cake while mixing it with the potato.
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6. Mix everything evenly, then add the roughly chopped shrimp and mix well.
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7. Cut 5 spring roll wrappers, brought back to room temperature, in half.
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8. Roll the cut spring roll wrappers from the edge to create thin strips. (Key Tip! Instead of cutting all at once, cutting in half makes it easier to get thinner strips without too much thickness).
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9. Spread the shredded spring roll wrappers on a tray or plate.
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10. Scoop the mixed filling with a spoon into bite-sized portions. Place them on the shredded spring roll wrappers, then grasp them with your hands to form a circular shape, coating them with the wrappers.
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11. If the wrappers don't stick well, lightly dampen them with water to soften before coating the filling.
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12. Add oil to a frying pan and heat to medium temperature (around 160℃).
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13. Once the oil is hot, carefully add the formed bites and begin frying.
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14. Once the bottom turns golden brown, flip them and cook the other side until golden brown.
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15. Continue frying for about 4 minutes until golden brown all over, then remove and drain the oil.
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16. Remove any stray pieces of spring roll wrapper that have come loose into the oil.
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17. Fry the remaining bites in the same way.
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18. Once the oil is drained, arrange on a plate and serve. Enjoy!
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