Steps

1. Cut 400g of cabbage in half and diagonally cut out the core.
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2. Peel off a few outer leaves and rinse them roughly.
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3. Cut the cabbage vertically into about 4 pieces.
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4. Lay the cabbage flat and shred it into easy-to-cut sizes. Cut the core thinly and the leaves slightly thicker and roughly.
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5. Place the cut cabbage in a microwave-safe bowl.
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6. Add a pinch of salt and a pinch of sugar to the bowl and mix thoroughly. (Key Tip!) Salting the cabbage wilts it and reduces its volume, making it easier to mix with the meat and seasonings.
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7. Once it looks glossy, let it sit for about 5 minutes.
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8. In a separate container, combine 1 tsp of chicken granules, 1 tsp of sugar, 1 tsp of soy sauce, 1 tsp of oyster sauce, 1 tbsp of potato starch, and 2 tbsp of cooking sake (rice wine).
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9. Mix everything well until combined.
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10. To the bowl with the salted cabbage, add 200g of ground pork and the prepared seasoning mixture.
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11. Mix thoroughly until everything is well combined. (Key Tip!) Salting the cabbage beforehand wilts it and makes it easier to mix. The potato starch will thicken the liquid and prevent it from becoming watery.
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12. Cover the bowl with the mixed filling with plastic wrap and microwave on 600W for 4 minutes.
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13. Separate 10 spring roll wrappers one by one.
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14. Once separated, cover them with plastic wrap to prevent them from drying out.
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15. Remove the filling from the microwave after 4 minutes, stir lightly to ensure even cooking.
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16. Re-cover with plastic wrap and microwave for an additional 4 minutes.
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17. Mix flour and water in a 1:1 ratio to make a slurry.
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18. Take out the filling from the microwave and mix it thoroughly, allowing steam to escape. (Key Tip!) Because potato starch is mixed in, the liquid won't be watery.
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19. Lightly oil a frying pan.
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20. Line a tray or plate with a damp paper towel, then cover it with plastic wrap.
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21. Take a spring roll wrapper and place a rod of filling about one-third of the way up from the bottom.
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22. Fold up twice from the bottom, enclose the filling, then fold in both sides.
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23. Fold one more time, then spread the slurry on the remaining triangular flap of the wrapper to seal and fold. (Key Tip!) Having all ingredients prepared before wrapping makes the process smoother. If the seal is weak, add more slurry.
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24. Place the wrapped spring rolls on the prepared tray with the sealed side down.
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25. Heat the frying pan over medium-low heat and place the wrapped spring rolls on it, sealed side down. (Key Tip!) The filling is already cooked, so the goal here is to fry the wrappers until crispy and the moisture is evaporated.
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26. Once browned, flip the spring rolls, add a little more oil, and brown the other side.
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27. After both sides are browned, use the sides of the pan to cook the edges, ensuring the entire spring roll is crispy.
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28. Serve immediately while hot, with ponzu sauce or your favorite dipping sauce.
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