Steps

1. Finely shred 250g of Napa Cabbage into 2-3mm strips.
   🕒 00:40
2. Place the shredded Napa Cabbage in a bowl.
   🕒 00:47
3. Add 1/2 tsp Salt and let the Napa Cabbage sit until softened.
   🕒 00:50
4. Let the salted Napa Cabbage sit for about 5 minutes.
   🕒 00:59
5. After 5 minutes, firmly squeeze out the water from the Napa Cabbage by hand.
   🕒 01:04
6. Add 1 can of Canned Tuna (drained of oil and liquid) to the squeezed Napa Cabbage.
   🕒 01:17
7. Add 1 tsp Yuzu Pepper and mix everything together.
   🕒 01:21
8. Add 2 tsp Potato Starch and mix. (Key Tip!) Adding potato starch will create a delicious thickened consistency.
   🕒 01:38
9. Separate 5 Spring Roll Wrappers. (Key Tip!) Leaving them at room temperature for about 15 minutes will make them easier to separate.
   🕒 01:44
10. Cut 1 Spring Roll Wrapper into 3 equal long, narrow strips.
    🕒 01:53
11. Place a cut Spring Roll Wrapper strip on a flat surface with the shiny side down.
    🕒 01:59
12. Place the prepared filling onto the near edge of the Spring Roll Wrapper.
    🕒 02:06
13. Fold into a triangle to wrap the filling. (Key Tip!) Folding into a triangle makes it easy to wrap with minimal oil.
    🕒 02:10
14. Moisten the end with water to seal the roll.
    🕒 02:17
15. Add a generous amount of oil to a frying pan and heat over medium heat.
    🕒 02:40
16. Place the spring rolls in the frying pan with the seam side down.
    🕒 02:47
17. Cook until the bottom of the spring rolls are browned.
    🕒 02:58
18. Flip and cook the other side until browned.
    🕒 03:05
19. Once both sides are browned, remove from the pan and drain excess oil. (Key Tip!) Salting and draining the water beforehand ensures the spring roll wrappers become crispy and not soggy.
    🕒 03:22
20. Arrange the drained spring rolls on a plate.
    🕒 03:33