Cabbage spring rolls

Chop the cabbage to stir-fry into large shredded pieces.

Heat the frying pan and add scallion oil, pork belly, diagonally sliced ​​green onions, and shredded ginger.

Once the whole thing is cooked, add the cabbage from [1] and [A], mix, cover and steam.

Once the cabbage has started to soften, add some water-soluble potato starch and thicken it little by little. To finish off, add sesame oil and remove it into a batter to remove the heat.

Chop the cabbage for the contents into small pieces, add salt and balm and mix quickly, then leave for about 5 minutes to soften.

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

Place the bean paste, cabbage for the contents, and scallops on the spring roll skin, and roll it softly so that it has air. Spread flour glue first and fasten it.

Place in deep frying oil heated to 170°C and fry it while pouring oil on it. Once the skin is fox-colored, remove it and lean it vertically to drain the oil.

Cut diagonally and serve in a bowl to complete.