Spring rolls (eggplant spring rolls) | Recipe transcription by kattyanneru

Remove the stems from the eggplants and cut them diagonally into slices about 3mm to 5mm wide.
Slice the eggplant into thin strips 3mm wide.
Place the eggplant in a bowl and add salted water (not included in the recipe), then leave it for about 10 minutes to remove the bitterness.
Drain the eggplant in a colander.
Squeeze the eggplant into your hands and place in a bowl.

Add the canned tuna and (A) to the bowl containing the eggplant from step 1 and mix.

Remove the spring roll wrapper and cut it into 3 equal strips with scissors.
Place the spring roll wrapper shiny side down on a flat surface.
Place number 2 in front and fold it into a triangle.
Add water (not included in the recipe) to the end of the roll and stick it together.

フライパンに多めの油(分量外)をひいて中火で熱する。
春巻きの巻終わりを下にして入れて色付くまで焼く。
色付いたら裏返して焼く。

4を取り出して油を切ってお皿に盛り付けて完成。