Soy sauce or soy sauce paste, black pepper, minced ginger, sugar (pinch), salt (pinch), five spice powder, cinnamon powder
Directions:
Cut the konnyaku and veggie ham into strips. Deep fry until golden. Soak up the excess oil with paper towels.
Take seasonings and mix until you have a flavorful sauce that is not too salty. The five spice powder and cinnamon should be used sparingly. You may also want to add a little bit of rice vinegar to enhance the flavor. There are no exact measurements, so mix to taste. When the sauce is finished, put it in a shallow pan or plastic bag with the konnyaku. Marinate for one to two hours.
Mix cornstarch and water to form a paste.
Roll the konnyaku, veggie ham, and asparagus together with the seaweed sheets. If the seaweed sheets are too big, use a sharp knife or scissors to cut them down to size. Seal each roll firmly with the cornstarch paste.
After the rolls are finished, heat some oil in a large pan and deep fry the rolls. Soak up the excess oil with paper towels. Let the rolls cool slightly, then cut them into bite-sized pieces.
Konnyaku (蒟蒻jǔ ruò or ㄐㄩˇ ㄖㄨㄛˋ) is a type of jelly sometimes called konjac. It comes in a few different forms: square, rectangle, and squid shapes, and can be found in the cooler section of the supermarket.
