Salted Kelp and Bell Pepper Spring Rolls

Steps

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1. 1
   Combine soy sauce, vinegar, sugar, lemon juice, ground sesame seeds, and sesame oil in a bowl. Mix thoroughly until the sugar dissolves completely.
   ▶ ≈1:54
2. 2
   Remove the stems and seeds from the bell peppers and cut them into thin strips. Pat dry with paper towels and transfer to a bowl.
   ▶ ≈2:23
3. 3
   Add the drained canned tuna, melting cheese, salted kelp, and sesame oil to the bowl. Mix well to combine all ingredients.
   ▶ ≈3:16
4. 4
   Place a spring roll wrapper with the rough side facing up. Add filling in the center, then roll the bottom edge up, fold in the sides, and roll to the top. Lightly wet the edge with water to seal.
   ▶ ≈3:58
5. 5
   Pour about 1 cm of oil into a pot and heat to 170°C. When the oil is ready (small bubbles appear from chopstick tips), carefully add the spring rolls in batches of up to five. Fry for 2–3 minutes, flipping halfway through, until both sides are golden brown.
   ▶ ≈4:55
6. 6
   Drain the fried spring rolls on paper towels. Serve as is or dip in the prepared sauce for a refreshing finish.
   ▶ ≈6:08