Steps

1. Cut the Napa cabbage leaves crosswise into approximately 1cm wide strips. Thinly slice the core. Key Tip: Cutting the leaves slightly larger allows them to retain some texture when cooked, preventing them from becoming too soft.
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2. Heat a frying pan over medium heat and add 2 tbsp of Vegetable Oil.
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3. Add the Napa cabbage and stir-fry until the oil is evenly distributed.
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4. Sprinkle with salt (to taste) and add 2 tbsp of Cooking Sake (Rice Wine), then mix. Key Tip: Adding salt and sake enhances the cabbage's natural sweetness.
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5. Cover with a lid and simmer for about 3 minutes.
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6. While the cabbage is simmering, finely julienne the bamboo shoots, shiitake mushrooms, ginger, and scallions.
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7. Layer 2-3 slices of pork belly and finely julienne them. Key Tip: Layering the pork makes it easier to cut into uniform thin strips.
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8. Place the julienned pork belly in a bowl. Add salt (to taste), pepper (to taste), and 1 tbsp of Water. Mix well until the pork turns white.
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9. Add 1 tsp of Potato Starch and mix further. Finally, add 1 tbsp of Vegetable Oil and mix again. Key Tip: Marinating the pork prevents it from becoming tough and adds a good texture to the filling.
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10. Strain the simmered cabbage, separating the liquid from the solids. Lightly squeeze out excess water from the cabbage.
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11. Lightly wipe the frying pan used for the cabbage and heat 1 tbsp of Scallion Oil over low heat.
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12. Add the marinated pork and stir-fry, breaking it up, until it turns white.
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13. Add the ginger and scallions and stir-fry until fragrant.
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14. Add the bamboo shoots and shiitake mushrooms and stir-fry over medium heat.
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15. Add 1 tbsp of Soy Sauce and 1 tsp of Sugar. Stir-fry to allow the flavors to penetrate the pork and bamboo shoots.
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16. Add the cabbage simmering liquid and the squeezed cabbage. Stir-fry to combine everything.
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17. Turn off the heat and add 1.5-2 tbsp of Water and Potato Starch Slurry to thicken. Key Tip: Thicken the mixture until it's quite viscous and sticky.
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18. Finally, add 1 tbsp of Sesame Oil and mix for aroma.
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19. Transfer the filling to a tray or container. Cool it rapidly by placing it over ice or an ice bath until firm. Key Tip: Thoroughly chilling the filling makes it easier to wrap with the spring roll wrappers.
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20. Prepare the adhesive: Mix 1 tbsp of All-purpose Flour with 1 tbsp of Water.
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21. Lay a spring roll wrapper with the rough side facing you and the smooth side down.
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22. Place a generous portion of the chilled filling in the center of the wrapper.
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23. Fold the wrapper from the bottom, then fold in both sides.
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24. Apply the flour and water mixture to the edge of the wrapper where it will be sealed.
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25. When rolling to finish, do not roll too tightly; leave a small gap, about the width of one finger, to create a fluffy roll. Key Tip: A slightly loose roll will result in a crispier texture when fried.
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26. Heat frying oil to 170-180°C (340-355°F) and carefully add the spring rolls.
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27. Baste the spring rolls with oil using a ladle while frying until they turn a light golden brown. Key Tip: Continuous basting ensures even cooking and a crispy finish.
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28. Remove the fried spring rolls from the oil. Drain them vertically using a bowl or similar container for about 1 minute. Key Tip: Draining them upright allows excess oil to drip off, keeping the wrappers crisp.
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29. Serve hot on a plate. Cut to reveal the interior if desired. Enjoy!
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