Luxurious asparagus spring rolls

Chop the cabbage into thick shredded pieces, mince the garlic, and shredded the green onions and ginger. Cut the bamboo shoots into very thin pieces. Cut the asparagus in half, make a vertical cut, and then heat in the microwave for 1-2 minutes.

In a frying pan with scallion oil, fry garlic, green onions, ginger, 50g crab meat, and cabbage. Once the cabbage is soft, add bamboo shoots, sake, soy sauce, sugar, pepper, 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.

Place the asparagus heated in the microwave and crab meat on top of the filling.

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.