Vietnamese Fried Mayo Spring Rolls

Method

1. Finely dice carrot and apple into tiny cubes, about the size of a corn kernel.
2. Boil the carrot, corn, and peas for 2 minutes - just enough to wake them up not melt them down. Then drain and rinse under cold water to keep them crunchy outside.
3. Heat 1 teaspoon of oil and sauté the onion for about 5 minutes, until golden brown and smelling like your new boyfriend :D
4. Allow the cooked ingredients to cool down completely, drain off any excess water or oil.
5. Put all ingredients (carrot, corn, pea, onion, apple) together, add 100g Kewpie Mayonnaise, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Mix well.
6. Lightly dampen a rice paper sheet, place the filling (the mixture in Step 5) in the center, roll it gently as we're making spring rolls, not testing breaking points ;)
7. Coat the rolls in plain flour, then egg, and finally Obento Panko Bread Crumbs, making sure the rice paper is fully covered.
8. Freeze the rolls for at least 30 minutes, but overnight is even better as beautiful girls like me and you need a good sleep :3
9. When ready to eat, deep-fry the frozen rolls until golden yellow and crispy.
10. Serve with lettuce, cucumber, and sriracha sauce.
11. Keep any uncooked rolls in the freezer and fry them whenever you remember you deserve better than your ex <3
12. P/s: Feel free to use any vegetables or fruits you like. Just try to avoid ones with high water content as the filling works best when it’s nice and dry. Good luck!