Chinese cabbage and crab-flavored kamaboko spring rolls

 

Ingredients:

2-3 pieces of Chinese cabbage (150g)

4 pieces of crab-flavored kamaboko

[A] 1 teaspoon potato starch

[A] 1/2 teaspoon chicken stock powder

[A] 1/2 teaspoon sesame oil

[A] 1/2 teaspoon grated garlic

[A] 1/4 teaspoon salt

[A] Pepper, to taste

6 spring roll wrappers

4 tablespoons vegetable oil

Directions:

1. Shred the Chinese cabbage. Place in a heat-resistant bowl, cover with plastic wrap, and microwave at 600W for 2.5 minutes. Squeeze out any excess water.

2. Once cooled, add [A] and the cut crab-flavored kamaboko to the bowl in step 1 and mix.

3. Place 1/6 of the mixture in step 2 onto the spring roll wrapper. Fold in the left and right sides and roll toward the back. Brush the end of the roll with water (not listed in the recipe, just enough to secure it in place). Make 5 more in the same way.

④ Add salad oil to a deep frying pan and heat over medium heat, then arrange ③ on top. Fry until golden brown on both sides and it's done!