How to Cook Breaded Stuffed Cabbage Rolls:

• Cut the bottom part of the Chinese cabbage to separate the leaves. Wash and drain the cabbage leaves in a colander to dry.
• Boil water in a pot and blanch each leaves for 10 to 15 seconds and soak in cold water for a few minutes.
• Drain the leaves again and put in a colander to let it dry.
• In a mixing bowl, combine ground pork or chicken, carrots, garlic, onion, spring onion, soy sauce, oyster sauce, ground black pepper and egg. Mix all the ingredients until well incorporated.
• Lay a piece of cabbage leaf on a clean flat surface. Then put 2 Tbsp. of meat mixture on a bottom portion of the leaf then roll to wrap the filling.
• Tack the sides of the leaf as you wrap the filling. Do the same procedure on the rest of the ingredients.
• Steam stuffed cabbage rolls for 8 minutes and let is cool. Beat eggs in a bowl and season with salt and pepper.
• Arrange the bowl containing cornstarch, Japanese breading and beaten eggs. Dredge each stuffed cabbge in cornstarch, then dip in beaten eggs then coat with Japanese bread crumbs.
• Heat cooking oil deep enough to deep fry the stuffed cabbage. Fry until golden brown and put in a colander or strainer to drain excess oil.
• Serve hot with your favorite dipping sauce. Enjoy!