Steps

1. Core and thinly slice 200g of cabbage.
   🕒 00:39
2. Place the sliced cabbage in a bowl, pour hot water over it, and blanch for 30 seconds to 1 minute.
   🕒 00:50
3. Drain the blanched cabbage in a colander, rinse with cold water to cool, and squeeze out the water firmly with your hands. (Key Tip!) Squeeze out the water thoroughly to prevent the spring roll wrappers from becoming soggy.
   🕒 01:03
4. Add the squeezed cabbage to a bowl, along with 1 tsp of potato starch, 8g of salted kombu, a pinch of salt, and a pinch of coarsely ground black pepper. (Key Tip!) Adding a small amount of potato starch helps the filling hold together for a neat finish.
   🕒 01:22
5. Mix everything well.
   🕒 01:31
6. Once mixed, add 30g of mixed cheese and mix again.
   🕒 01:36
7. Bring the 5 spring roll wrappers to room temperature and peel them apart one by one.
   🕒 01:46
8. Cut one spring roll wrapper lengthwise into three equal strips. (Key Tip!) Cutting them into thirds makes them easy to fold and wrap.
   🕒 01:56
9. Place a cut wrapper strip shiny-side down on a flat surface.
   🕒 02:05
10. Place the prepared filling on the bottom edge of the wrapper.
    🕒 02:10
11. Fold the wrapper to enclose the filling, creating a triangle shape.
    🕒 02:14
12. Moisten the remaining square section with water and seal the edge.
    🕒 02:26
13. Lightly oil a frying pan and heat over medium heat.
    🕒 02:52
14. Once the oil is warm, arrange the wrapped spring rolls in the pan.
    🕒 03:04
15. Cook until golden brown.
    🕒 03:10
16. Flip the spring rolls and cook the other side until golden brown.
    🕒 03:17
17. Once both sides are golden brown, remove from the pan and drain excess oil.
    🕒 03:30
18. Drain any remaining oil and serve on a plate. They are now ready!
    🕒 03:44