Steps

1. Tear the Maitake Mushrooms into pieces by hand. Slice the Button Mushrooms and Shiitake Mushrooms.
   🕒 02:01
2. Spread the torn Maitake Mushrooms, sliced Shiitake Mushrooms, and Button Mushrooms in a pan without oil.
   🕒 02:12
3. Cover and steam-fry over medium heat. Once the mushrooms release moisture and soften, remove them. (Key Tip!) Dry-frying without oil brings out the mushrooms' umami.
   🕒 03:23
4. Add 1 tbsp Taihaku Sesame Oil to the same pan and stir-fry the 100g Pork Belly Slices.
   🕒 03:43
5. Once the pork changes color and renders fat, remove it from the pan.
   🕒 04:23
6. Add 400cc Water to the same pan and scrape up any remaining pork drippings.
   🕒 04:26
7. Add the 50g rehydrated Dried Scallops and 60g Glass Noodles, cover, and simmer for 4 minutes over medium heat. (Key Tip!) Cooking the glass noodles directly without rehydrating allows them to absorb more scallop essence, enhancing the flavor.
   🕒 04:53
8. Once the liquid has reduced, return the removed mushrooms (with their juices) and pork to the pot.
   🕒 06:09
9. Season with a pinch of Pepper, a pinch of Salt, and 1 tsp Oyster Sauce.
   🕒 06:18
10. Add the 1 sheet of Sheet Gelatin, which has been soaked in water, and mix. (Key Tip!) Adding sheet gelatin deepens the flavor and creates a thicker consistency, making the filling easier to handle when cooled.
    🕒 06:52
11. Stir-fry over high heat to evaporate moisture, then stir in 1 tbsp Sesame Oil to finish.
    🕒 07:04
12. Spread the filling thinly in a tray and cool it by placing it in an ice bath. (Key Tip!) Rapid cooling in an ice bath helps the gelatin set, making the filling easier to manage for the spring rolls.
    🕒 09:44
13. Place the cooled and solidified filling onto the spring roll wrappers, with the rough side facing up.
    🕒 10:42
14. Add the Cilantro (to taste), then fold the bottom edge up and over, tucking in the sides.
    🕒 10:47
15. Roll loosely, as if incorporating air, and seal the edge with a water-flour paste. (Key Tip!) Rolling loosely with air trapped inside creates a gap between the wrapper layers when fried, resulting in a super crispy texture.
    🕒 10:52
16. Deep-fry in cooking oil heated to 180°C (350°F) until golden brown.
    🕒 12:17
17. After frying, stand the spring rolls upright in a deep bowl or similar container to drain excess oil thoroughly.
    🕒 12:37