Steps

1. Rinse the pre-purged clams.
   🕒 01:07
2. In a frying pan, combine the rinsed clams, 2 tbsp Cooking Sake (Rice Wine), and 300ml Soup Stock. Heat over medium heat. Once the clams open, drain them in a colander.
   🕒 01:11
3. Remove the clam meat from the steamed clams. Wipe the frying pan clean with paper towels.
   🕒 02:22
4. Finely julienne the 50g bamboo shoots. Cut the 1/4 head cabbage into 1cm wide strips. Finely julienne the 3cm green onion and 1 piece ginger.
   🕒 01:02
5. Heat 1 tbsp+ Toasted Sesame Oil in a frying pan and sauté the green onion, ginger, and bamboo shoots.
   🕒 03:15
6. Once coated with oil, add the spring cabbage and stir-fry.
   🕒 03:42
7. Add 2 tbsp Cooking Sake (Rice Wine) and the clam steaming liquid (including any remaining soup stock). Cover and simmer for about 5 minutes.
   🕒 03:57
8. When the cabbage is tender, season with a pinch of salt, a pinch of pepper, 1 tsp Soy Sauce, and 1 tsp Oyster Sauce. Gradually add the 6 tbsp Potato Starch slurry, stirring until thickened. Drizzle in 1 tbsp+ Sesame Oil. (Key Tip! Gradually add the potato starch slurry and thicken thoroughly to prevent the filling from leaking out during frying.)
   🕒 05:42
9. Transfer the prepared filling to a tray and let it cool completely.
   🕒 07:45
10. To make the sealing paste, mix flour with water to create a thick paste.
    🕒 10:15
11. Place the filling and the shelled clams onto the rough side of a spring roll wrapper. Make the first roll firmly, then fold in the sides. Roll loosely, as if incorporating air, and seal the edge with the paste. (Key Tip! Rolling so that a finger can fit inside will result in a crispy texture when fried.)
    🕒 09:10
12. Heat frying oil to 180-190℃.
    🕒 10:55
13. Carefully place the spring rolls into the hot oil. Ladle oil over them as they fry until golden brown.
    🕒 11:12
14. Once fried, stand the spring rolls upright to drain excess oil thoroughly.
    🕒 11:40
15. Plate the spring rolls. Your Spring Rolls with Spring Cabbage and Clams are ready!
    🕒 12:20