Basic spring rolls

Cut the cabbage into thick strips, mince the garlic, and cut the white onion and ginger into strips. Cut the bamboo shoots into very thin strips

In a frying pan with 2 tablespoons of scallion oil, sauté the garlic, white onion, ginger, crab meat, and cabbage. Once the cabbage has softened, add the bamboo shoots, sake, soy sauce, sugar, pepper, Chinese soup stock, and oyster sauce and simmer

After boiling for about 5 minutes, add the water-dissolved potato starch to thicken the sauce and coat the ingredients in it. Add sesame oil and scallion oil to add flavor. Spread this on a tray or similar and let it cool

Place the spring roll wrapper with the smooth side down and spread flour paste on the edges. Place 1/8 of the cooled filling slightly in front of the center

Fold the front and left and right sides gently in that order, then roll them up to the other side. Repeat with the remaining pieces

Heat the oil to 160-170°C, shape the spring rolls into balls and place them in. Fry while drizzling oil over them until they are evenly golden brown

Once the surface is crispy, remove from the oven, stand it up and drain the oil thoroughly to create crispy spring rolls