Steps

1. Place the spring roll wrappers at room temperature for 10 minutes before use to make them easier to peel.
   🕒 00:45
2. Remove the core from the 250g cabbage and cut into thick shreds of 3-5mm width.
   🕒 00:57
3. Place the shredded cabbage in a heatproof bowl, cover with plastic wrap, and microwave for 2.5 minutes at 600W.
   🕒 01:10
4. Roughly cool the microwaved cabbage under cold running water, drain in a colander, and squeeze out any excess water with your hands. (This is the key step!) Squeezing out the water thoroughly will prevent excess moisture during cooking and result in crispy spring rolls.
   🕒 01:19
5. To the squeezed cabbage, add 1 can of drained canned tuna, 1 tsp chicken stock granules, 1 tsp potato starch, and a pinch of salt and pepper. Mix until everything is evenly combined.
   🕒 01:30
6. Peel 5 spring roll wrappers that have been at room temperature and place them on a flat surface with the shiny side down.
   🕒 01:46
7. Place 1/5 of the filling mixture onto the front edge of the spring roll wrapper.
   🕒 01:55
8. Roll tightly from the front, fold in the sides halfway, and continue rolling. Seal the end with a little water.
   🕒 02:06
9. Heat oil (approx. 3mm deep) in a frying pan over medium heat.
   🕒 02:36
10. Once the oil is hot, place the spring rolls seam-side down and cook until the bottom is golden brown.
    🕒 02:43
11. Flip the spring rolls and cook until all sides are golden brown.
    🕒 02:54
12. Remove from the pan once golden brown all over and drain any excess oil.
    🕒 03:18