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How to do it: 1. In a bowl, place chopped cabbage, half a piece of tofu, sauerkraut, tuna, and egg. 2. Add sesame oil, black pepper, sesame oil and salt, and stir until all ingredients are well combined. 3. Soak the Vietnamese spring rolls in warm water and spread them flat on a plate. Add the filling and fold into squares. 4. fry the spring rolls until golden brown on both sides. 5. Dip sauce: garlic + vinegar + soy sauce + white sesame + sesame oil (optional seasoning)
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