Steps

1. Cut larger mushrooms in half, then stack and thinly slice.
   🕒 02:10
2. Heat 1.5 tbsp White Sesame Oil in a frying pan.
   🕒 03:01
3. Once the oil is heated, remove it from the pan.
   🕒 03:03
4. Add the thinly sliced mushrooms to the empty pan and stir-fry over medium heat. (Key Tip!) Stir-frying without oil enhances the mushroom's natural aroma.
   🕒 03:21
5. When the mushrooms become fragrant, add the Canned Scallops (in water) 1 can with their liquid, breaking them apart.
   🕒 04:29
6. Add enough water to cover the scallops.
   🕒 04:42
7. Return the reserved White Sesame Oil to the pan to add richness.
   🕒 04:56
8. Add the Cooked Rice 3 tbsp and mix well.
   🕒 05:15
9. Add salt (to taste), pepper (to taste), 1 tbsp Shaoxing Wine, and 1 tsp Soy Sauce. Cover and simmer over low heat for about 2 minutes.
   🕒 05:47
10. Cut the spring roll wrappers into a cross shape to make four equal squares. (Key Tip!) Cover the wrappers with a damp towel to prevent them from drying out.
    🕒 06:23
11. Reduce the heat for the filling, add Potato Starch slurry 1 tbsp, and mix to create a thickened sauce.
    🕒 08:07
12. Finally, drizzle in 1 tbsp Sesame Oil and mix.
    🕒 08:30
13. Spread the filling onto a tray and quickly cool it down by placing it over an ice bath.
    🕒 08:47
14. Prepare All-purpose Flour slurry (to taste).
    🕒 09:11
15. Place the cooled filling onto the spring roll wrappers. Apply the slurry and fold into your desired shape, such as a triangle or square. (Key Tip!) Cooling the filling makes it sticky like glue, ensuring it adheres well to the wrapper.
    🕒 09:27
16. Deep-fry the folded spring rolls in oil heated to 180℃ (350℉) until the surface is lightly colored. (Key Tip!) The color will deepen as they cool, so remove them early.
    🕒 11:54
17. Arrange the fried spring rolls on a plate and garnish with greens like watercress or cilantro.
    🕒 13:28
18. Serve with grainy mustard, if desired.
    🕒 13:37