Steps

1. Bring a pot of water to a boil and add 50g of Glass Noodles. Boil for about 5 minutes. Drain in a colander and discard excess water.
   🕒 00:41
2. Finely slice 50g of Pork Belly. Julienne 5g of Ginger and 5g of Scallions separately.
   🕒 01:02
3. Heat 1 tbsp of Sesame Oil (Taihaku) in a frying pan and stir-fry the sliced Pork Belly until it changes color.
   🕒 01:21
4. Once the pork changes color, add the julienned Scallions and Ginger and stir-fry.
   🕒 01:52
5. Add 2 tbsp of Cooking Sake (Rice Wine) and 120-150ml of Soup Stock, bring to a boil, then add 1+ tsp of Soy Sauce, 1 tbsp of Oyster Sauce, and a pinch of Pepper.
   🕒 02:01
6. Add the boiled Glass Noodles, cover, and simmer over low to medium heat for 15-20 minutes.
   🕒 02:48
7. Once the liquid has reduced, gradually add the thickening slurry and stir to thicken.
   🕒 04:17
8. Transfer the thickened filling to a tray, spread it out thinly, let it cool, and then chill thoroughly in the refrigerator until firm. (This is the secret!) Chilling the filling firmly makes it easier to wrap and results in a crispy texture like thin ice when fried.
   🕒 04:33
9. Place a spring roll wrapper on a flat surface with the rough side facing up. Place the chilled filling in the center.
   🕒 05:45
10. Fold in both sides of the spring roll wrapper, then roll it up from the bottom, enclosing the filling. Aim to leave about a finger's width of space in the middle.
    🕒 05:52
11. Roll loosely, imagining you are filling it with air, and seal the edge firmly with the flour and water paste.
    🕒 06:01
12. Heat oil for deep-frying to 160-170℃ (320-340℉) and carefully add the rolled spring rolls. Fry while basting with oil until golden brown.
    🕒 07:41
13. Place the fried spring rolls upright in a bowl or on a rack to drain excess oil.
    🕒 08:06
14. Cut the hot spring rolls in half and arrange them on a plate.
    🕒 08:21