Cabbage spring rolls

Chop the cabbage for stir frying into large strips

Heat a frying pan and add scallion oil, pork belly, diagonally sliced ​​green onions, and julienned ginger and stir-fry

Once the ingredients are cooked through, add the cabbage (1) and (A), mix, cover and steam

Once the cabbage has softened, gradually add the water-dissolved potato starch to thicken the sauce. Finish by adding sesame oil, then remove from the pan and let cool

Roughly chop the cabbage for the filling, add salt and fragrant oil, mix quickly, and leave for about 5 minutes to soften

Wipe off the water from the scallops and mix with mustard paste

Place the filling, cabbage, and scallops into the spring roll wrapper, then roll it up loosely to incorporate air. Apply flour nori to the edges to seal

Place in frying oil heated to 170℃ and fry while adding oil with a ladle. When the skin turns golden brown, remove from the frying pan and stand it upright to drain the oil

Cut diagonally and serve in a bowl