Make the filling

Cup of Yum
1. First, Cut all the vegetables (150 g green cabbage, 30 g green onion, 60 g fresh shiitake mushroom, 30 g carrot, 30 g bell pepper, 50 g boiled bamboo shoots, 10 g ginger root) according to the ingredients list and cut 150 g pork shoulder or belly into small pieces.
2. In a bowl, mix the pork with 1 pinch salt and pepper and 1 tsp toasted sesame oil. Mix.
3. Heat up a pan (that has a lid) on medium and fry the cabbage until softened slightly. 
4. Once softened, add 2 tbsp sake and 300 ml chicken bouillon. Steam with the lid on for 3 minutes and then remove from the heat.
5. In a separate, larger pan, fry the pork on a medium-low heat until the meat is sealed.
6. Add the ginger and green onion, and fry until fragrant.
7. Add the rest of the vegetables to the pan with the pork and stir fry together for a few minutes.
8. Season the filling with ½ tbsp soy sauce, ½ tbsp oyster sauce and ½ tbsp sugar and mix well.
9. Pour the contents of the other pan (cabbage and chicken stock) into the pan with the pork and vegetables.
10. Submerge 30 g rice vermicelli noodles into the chicken stock and simmer until softened.
11. Make a slurry by mixing 1 tbsp cold water and 1 tsp cornstarch in a small bowl. Pour it into the pan and simmer until thick and glossy.
12. Remove from the heat and transfer to a container to cool.
13. When it's cool enough to touch, cut the glass noodles with scissors so that they are 5-10cm in length. (This is only necessary if your glass noodles are long.) Chill in the refrigerator until you're ready to assemble.

How to roll

1. Divide the filling into portions equal to the number of wrappers.
2. Take a small bowl and add water and flour at a ratio of 2:1. (2 tbsp water to 1 tbsp flour) and position the wrapper in front of you at a 45-degree angle so it looks like a diamond.
3. Spread the filling horizontally just below the center, making sure not to spread it too close to the edge.
4. Tightly wrap the bottom point over the filling.
5. Fold the left and right edges over and press them down to secure.
6. Roll it up, leaving a point at the top.
7. Wet the top edges of the point with the water/flour mixture and finish the roll. Press down to secure.
8. Repeat until all the wrappers and filling are used up.

Fry

1. Take a pan and add 2cm (1 inch) of cooking oil. Heat to 160 °C (320 °F) and add the spring rolls with the sealed side (point) facing down.
2. Cook for a few minutes until golden and then flip and repeat on the other side. (The filling is already cooked, so the main purpose is to make it golden and crispy.)
3. Rest on a wire wrack for a few minutes to drain the excess oil.
4. Serve with soy sauce and Japanese mustard, and enjoy!