Spring Rolls with New Onions

Steps

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1. 1
   Combine soy sauce, vinegar, lemon juice, sugar, sesame oil, and ground sesame. Mix thoroughly until the sugar dissolves completely to create a fresh sesame-vinegar dipping sauce.
   ≈1:54
2. 2
   Halve the new onion and slice it thinly, removing the core. Place the sliced onion in a bowl.
   ≈2:19
3. 3
   Rinse the shiso leaves quickly and pat dry with a paper towel. Stack the leaves, remove the stems, roll from the front, and cut into thin strips, then chop roughly.
   ≈2:50
4. 4
   Add the chopped shiso to the bowl of onions, then sprinkle in the bonito flakes. Mix well, add a little soy sauce, and mix again thoroughly.
   ≈3:30
5. 5
   Cut the sliced cheese into thirds.
   ≈3:57
6. 6
   Mix cake flour and water together to create a paste for sealing the spring roll edges.
   ≈4:11
7. 7
   Prepare a spring roll wrapper with the smooth side down. Place a slice of cheese at the front, then top with the onion mixture.
   ≈4:25
8. 8
   Roll the spring roll from the front, folding in both ends. Continue rolling and seal the end by brushing with the flour paste.
   ≈4:45
9. 9
   Wrap the remaining 7 spring rolls using the same method for a total of 8.
   ≈5:06
10. 10
    Heat vegetable oil (about 2 tablespoons) in a frying pan for approximately 1 minute until hot.
    ≈5:26
11. 11
    Place spring rolls in the hot oil with the cheese side facing up. Pan-fry 4 at a time until golden brown.
    ≈5:47
12. 12
    After about 1.5 minutes, check the color. Once the bottom is golden brown, flip over. Add a little more oil and fry the other side until golden.
    ≈6:16
13. 13
    After flipping, also pan-fry the sides lightly. Fry for a total of 3-4 minutes. Turn off heat and remove the spring rolls.
    ≈6:47
14. 14
    Drain excess oil. Pan-fry the second batch of spring rolls using the same method.
    ≈7:01
15. 15
    Cut open one spring roll to verify the filling is loaded with onions and the cheese is properly melted. Enjoy plain or dipped in the dipping sauce.
    ≈7:27