Steps

1. Thinly slice the shiitake mushrooms and mushrooms, and separate the enoki mushrooms.
   🕒 00:46
2. Thinly slice the pork belly, julienne the ginger, and diagonally slice the green onions.
   🕒 01:34
3. Lay the spring roll wrappers with the rough side facing you. Cover with a damp towel. (Key Tip!) Prevent the wrappers from drying out and cracking by covering them with a damp towel, as they become stiff when exposed to air.
   🕒 01:47
4. Mix flour with water to create a paste for sealing.
   🕒 06:29
5. Heat a frying pan without oil. Add shiitake mushrooms (100g), mushrooms (100g), and enoki mushrooms (100g). Cover and steam-fry over medium heat. (Key Tip!) Steam-fry to release moisture from the mushrooms.
   🕒 01:16
6. Once moisture is released from the mushrooms, reduce heat to low. Create a space in the center of the pan and stir-fry the thinly sliced pork belly (50-60g).
   🕒 02:56
7. When fat has rendered from the pork belly, add the ginger (20g) and green onions (30g) and stir-fry together.
   🕒 03:19
8. Add Cooking Sake (Rice Wine) (1 tbsp), Soy Sauce (1 tsp), and Oyster Sauce (1 tbsp) and stir-fry further. (Key Tip!) Adding salt will draw out even more moisture from the mushrooms.
   🕒 03:30
9. Add chicken stock (100cc) and bring to a boil.
   🕒 04:13
10. Add pepper (a pinch) and sugar (2 pinches) to adjust the flavor.
    🕒 04:37
11. Gradually add the potato starch slurry (approx. 2 tbsp) while stirring to thicken the filling.
    🕒 05:18
12. Finally, drizzle in sesame oil (1 tbsp) and complete the filling.
    🕒 05:45
13. Transfer the finished filling to a tray and rapidly cool it in an ice bath. (Key Tip!) Thoroughly cooling and solidifying the filling makes it easier to wrap with the spring roll wrappers.
    🕒 05:55
14. Place the cooled and solidified filling slightly towards the front edge in the center of a spring roll wrapper.
    🕒 06:34
15. Fold the wrapper over the filling once from the bottom, then fold in both sides.
    🕒 06:57
16. Apply the prepared flour and water paste to the edge of the wrapper and roll it up loosely, as if incorporating air. (Key Tip!) Rolling loosely with air inside, rather than tightly, will result in a crispy texture when fried.
    🕒 07:08
17. Carefully place the spring rolls into oil heated to 170-180°C (340-350°F).
    🕒 08:14
18. Stir with chopsticks while frying to ensure an even, golden-brown color all around.
    🕒 08:41
19. Once fried, stand the spring rolls upright in a deep bowl or tray lined with paper towels to drain excess oil. (Key Tip!) Standing them allows excess oil to drip off, ensures even heat distribution, and further enhances crispiness.
    🕒 08:58