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!