Mashed Potato Egg Roll

Mashed Potato Egg Roll

1. First, spinach needs to be scalded to remove oxalate. Carrots are peeled into strips with a peeler, and then marinated in salted water or directly fried and let cool.

2. Peel the potatoes, cut into pieces, add water, and cook in the microwave, remove and mash them into a puree, add a little salt and cumin and mix well.

3. First layer: Take a piece of seaweed and spread it evenly. Spread 1/2 potato mash evenly on the seaweed slice. Second layer: Put another slice of seaweed on top of the first layer. Spread carrot slices and spinach leaves. Spread another 1/2 mashed potatoes on top.

4. Third layer: Take another piece of seaweed, put tuna fish in the middle of the top, roll up this roll, and place it in the middle of the second layer.

5. Then roll up the three layers together, and then use a sushi curtain to make a triangle shape, and cut off the excess parts at the beginning and the end.

6. Flour (the custard powder I use), add the well-mixed egg mixture, beat well, put the rolls in and spread well. Add oil to the pot and fry the rolls on medium heat. After frying until they are slightly browned, turn off the heat and take them out. Use a rolling curtain to shape them, and then cut them into slices and put them on a plate. When cutting, use the sushi curtain to hold the back half of the roll, which will make it easier to cut.