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. Wash the spinach (200g, 1 bunch) to remove any dirt.
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3. Make a cross-shaped cut at the base of the spinach.
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4. Bring a pot of water to a boil.
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5. Add the spinach stems to the boiling water and blanch for about 30 seconds.
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6. Once the stems are wilted, add the spinach leaves and blanch for about 20 seconds.
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7. Transfer the blanched spinach to cold water to cool down and remove bitterness.
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8. Remove the spinach from the cold water, squeeze out excess moisture firmly with your hands, cut off the tough ends, and chop into 1cm pieces.
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9. Place the chopped spinach in a bowl. If it still feels watery, squeeze out the moisture again.
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10. Add mixed cheese (30g), bonito flakes (1 pack), potato starch (2 tsp), soy sauce (1 tsp), and dashi granules (1/2 tsp) to the bowl and mix well.
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11. Peel the spring roll wrappers that have been brought to room temperature. Prepare 5 sheets and cut them lengthwise into three equal strips.
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12. Place the cut spring roll wrappers on a flat surface with the shiny side down.
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13. Place the mixed filling on the side of the spring roll wrapper closest to you, fold it into a triangle, and seal the edge with water.
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14. Lightly oil a frying pan and heat over medium heat.
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15. Once the oil is hot, place the spring rolls seam-side down and cook until the bottom is browned.
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16. Once the bottom is browned, flip and cook the other side until browned.
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17. Remove from the pan once both sides are browned and drain off excess oil.
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18. Once drained, plate and serve.
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