Steps

1. Finely shred 300g of cabbage into 5mm thick strips.
   🕒 00:31
2. In a bowl, combine 1 tbsp Cooking Sake (Rice Wine), 1 tsp Soy Sauce, 1 tsp Sesame Oil, 1 tsp Grated Garlic, 1 tsp Grated Ginger, 1 tsp Potato Starch, 1/2 tsp Chicken Bouillon Powder, and 1/2 tsp Sugar.
   🕒 00:39
3. Place 40g of glass noodles in a heatproof container. Top with the shredded cabbage and cover loosely with plastic wrap.
   🕒 00:58
4. Microwave on 600W for 5 minutes.
   🕒 01:07
5. Drain the microwaved cabbage and glass noodles in a colander, squeezing out as much water as possible.
   🕒 01:13
6. Cut the glass noodles into smaller pieces and return them to the original heatproof container.
   🕒 01:16
7. Carefully squeeze out any remaining moisture from the cabbage using a cloth or paper towel and add it back to the heatproof container. (Key Tip!) Thoroughly squeezing out the cabbage moisture prevents the spring roll wrappers from breaking.
   🕒 01:21
8. Add 1 can of drained canned tuna and the prepared seasoning mixture to the heatproof container. Mix well.
   🕒 01:28
9. Microwave again on 600W for another 1 minute.
   🕒 01:37
10. After heating, taste the mixture and season with salt (to taste) if needed.
    🕒 01:42
11. Let the filling cool down completely. (Key Tip!) The filling should be completely cool before wrapping to prevent the wrappers from tearing.
    🕒 01:50
12. Lay a spring roll wrapper flat with the smooth side facing outwards. Place a portion of the filling near the edge closest to you.
    🕒 02:01
13. To prevent bursting and tearing, press out any air from the filling as you roll it once.
    🕒 02:08
14. Fold in one side, then continue rolling.
    🕒 02:15
15. Fold in the other side and continue rolling until you reach the end.
    🕒 02:18
16. Apply a mixture of all-purpose flour and water (1:1 ratio) to the edge of the wrapper and press firmly to seal.
    🕒 02:22
17. Heat oil in a frying pan to a medium temperature of 170°C (340°F), with the oil about 3cm (1.2 inches) deep.
    🕒 02:53
18. Carefully place the spring rolls into the hot oil.
    🕒 03:11
19. Fry for about 1.5 to 2 minutes until golden brown, then flip and continue frying until the entire spring roll is golden brown.
    🕒 03:17
20. Once evenly golden brown, remove from the oil and place on a wire rack to drain.
    🕒 03:27
21. Fry the remaining spring rolls in the same manner.
    🕒 03:38
22. Crispy and Creamy Cabbage Spring Rolls are ready!
    🕒 04:33