Basic spring rolls

Chop the cabbage into thick shredded pieces, mince the garlic, and shredded the white onions and ginger. Cut the bamboo shoots into very thin pieces.

In a frying pan lined with 2 tablespoons of scallion oil, fry garlic, white leeks, ginger, crab meat, and cabbage. Once the cabbage is soft, add bamboo shoots, sake, soy sauce, sugar, pepper, Chinese soup, and oyster sauce and simmer.

After simmering for about 5 minutes, pour in the water-soluble potato starch to thicken it, and spread the broth in the ingredients. Add sesame oil and scallion oil to this and add a scent. Spread this on a batter or something to cool.

Place the spring roll skin smooth side down and spread flour paste on the edges. Place 1/8 of the cooled ingredients a little before the center.

Fold it softly in front, left and right order and wrap it around the other side. Wrap the rest in the same way.

Heat the frying oil from 160°C to 170°C, and add the spring rolls into round shapes. Fry with oil so that the whole thing is evenly golden brown.

Once the surface is crispy, remove it, stand up and drain thoroughly, and you'll be able to finish the crispy spring rolls.