Crispy Potato-Stuffed Rolls

1. 1 Nori seaweed 30 g
2. 2 Potatoes≈ $2.15 per kg 180 g
3. 3 Onions≈ $1.60 per kg 45 g
4. 4 Dillpack 50 g ≈ $1.80 5 g
5. 5 Semolinapack 700 g ≈ $2.20 9 g
6. 6 Soy sauce 25 ml
7. 7 Wasabi pasteNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 30 g
8. 8 Fresh ginger≈ $8.00 per kg 10 g
9. 9 Wheat flour 20 g
10. 10 Olive oil 10 ml
11. 11 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mash the potato² with cornstarch, then stir in chopped onion³, herbs, and soy sauce until smooth.

2. Spread the filling onto the mat side of a sheet of nori, leaving the edges bare for sealing.

3. Roll tightly into a log, pinch the seam with your fingers, and press firmly to compact.

4. Slice the log into pieces, then cut each piece in half to form individual rolls.

5. Mix flour with water into a thick batter like pancake batter, then stir in soy sauce.

6. Heat oil in a pan and fry the rolls on both sides until golden and crisp.

7. Serve with wasabi, pickled ginger, and soy sauce for dipping.