Steps

1. Add 500ml water to a frying pan and bring to a boil.
   🕒 00:46
2. Once boiling, turn off the heat and add 60g spring rolls. Set a timer for 3 minutes to rehydrate in the water.
   🕒 01:00
3. After 3 minutes, drain the spring rolls in a colander and transfer to a bowl.
   🕒 01:23
4. Add 1 tsp sesame oil to the rehydrated spring rolls and mix to prevent sticking. (Key Tip!) Sesame oil prevents spring rolls from clumping and adds flavor.
   🕒 01:37
5. In a separate bowl, combine the sauce ingredients: 1 tbsp soy sauce, 2 tbsp mirin (sweet rice wine), 1 tbsp cooking sake (rice wine), and 1 tsp chicken stock powder. Mix well.
   🕒 01:53
6. In a slightly larger bowl, combine the marinade ingredients for the pork: 1 tsp soy sauce, 1 tbsp cooking sake (rice wine), 1 tsp sugar, and 1 tsp potato starch.
   🕒 02:34
7. Cut off the root of the garlic, then cut it in half lengthwise and peel. Remove any sprouts.
   🕒 03:12
8. Add 1 clove garlic, grated, to the marinade bowl.
   🕒 03:35
9. Remove the tough core from the cabbage by making an angled cut, then separate the leaves.
   🕒 04:07
10. Cut the cabbage in half, then slice it into 5mm thick strips. (Key Tip!) Slice thinly so it's easy to eat with the spring rolls. Avoid shredding too finely, as it can affect the texture.
    🕒 04:32
11. Transfer the sliced cabbage to a bowl.
    🕒 05:01
12. Finely chop the removed cabbage core into thin strips, as it will take longer to cook.
    🕒 05:18
13. If the pork strips are too large, add them to the marinade bowl and knead until no moisture remains. (Key Tip!) The potato starch locks in moisture, keeping the meat tender and helping the sauce adhere better.
    🕒 05:56
14. Heat a frying pan over low-medium heat and add a little more oil.
    🕒 06:20
15. Once the oil is hot, add 200g cabbage and stir-fry.
    🕒 06:27
16. Add a pinch of salt to the cabbage and stir-fry until the oil and salt are evenly distributed. (Key Tip!) Stir-fry until the cabbage is softened to bring out its natural sweetness.
    🕒 06:33
17. Once the cabbage has softened, remove it from the pan and set aside in the bowl.
    🕒 07:05
18. Add more oil to the same frying pan. Heat over low-medium heat, then add the 150g pork strips that have been marinated.
    🕒 07:12
19. Once the pork is fully cooked, remove it and add it to the same bowl with the stir-fried cabbage.
    🕒 07:40
20. With the heat turned off, add the well-mixed sauce to the frying pan and let it simmer in the residual heat.
    🕒 07:48
21. Once the sauce is simmering, add the spring rolls and mix to coat them with the seasoning.
    🕒 08:04
22. Cook over medium heat, allowing moisture to evaporate, while stir-frying the spring rolls to absorb the seasoning. (Key Tip!) Stir-frying until the moisture is gone prevents a watery and mushy finish.
    🕒 08:19
23. Once the moisture has evaporated, return the stir-fried cabbage and pork to the pan. Mix everything together to combine.
    🕒 08:36
24. When all the moisture is gone, it's done. Plate and serve. (Key Tip!) Thoroughly seasoning the spring rolls ensures a flavorful and satisfying dish without being bland.
    🕒 08:55