Steps

1. Use the back of a knife to scrape off the bumps on the sides of the 2 cucumbers (200g).
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2. Cut the cucumbers diagonally into large rounds, then julienne them.
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3. Place the julienned cucumber in a bowl, add 1/2 tsp salt, and let it sit until softened.
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4. Firmly squeeze out the water from the salted cucumber with your hands, then return it to the bowl. [This is the key!] Salting and squeezing the cucumber removes moisture, preventing the spring roll wrappers from becoming soggy and ensuring a crispy finish.
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5. Cut the 4 imitation crab sticks into 1cm pieces, then shred them by rubbing the sides of a knife against them.
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6. Add the shredded imitation crab sticks to the bowl with the cucumber.
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7. Add 2 tsp potato starch and 1 tsp sesame oil to the bowl and mix until evenly combined. [This is the key!] The potato starch absorbs moisture, helping the ingredients bind together without becoming sticky.
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8. Separate the 5 spring roll wrappers, which have been left at room temperature, and cut them lengthwise into three equal strips.
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9. Place a spring roll wrapper on a flat surface with the shiny side down. Place the mixed filling on the part closest to you.
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10. Fold the spring roll wrapper into a triangle, and seal the edge with water. [This is the key!] Simply folding makes it easy to create without any special techniques.
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11. Add a generous amount of oil to a frying pan and heat over medium heat.
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12. Place the spring rolls seam-side down in the heated pan and cook until the bottom is browned.
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13. Once the bottom is browned, flip and cook the other side until browned. [This is the key!] Even with minimal oil, baking them like this will result in a beautifully crispy texture.
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14. Once both sides are browned, remove from the pan and drain excess oil.
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15. Arrange on a plate once drained.
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