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Pancake dough:
1/2 l tepid water
2 eggs
3 tsp oil
Salt
50 g corn meal
200 g flour

Stuffing:
250 g white cabbage, cleaned
50 g onions
50 g oil
250 g minced pork
Salt, pepper, soja sauce
500 g vegetable oil for deep frying
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Mix all ingredients together for the dough and let it rest for half an hour. Bake thin pancakes in a slightly buttered, non-stick pan on one side only and fill them with the baked side facing upwards. Wrap each single pancake. Before wrapping, apply some unbaked dough to the edges so that the spring rolls will stick together.

Stuffing:
Roast finely chopped onion, add the meat and roast it together.
Cut the white cabbage into thin, narrow and long strips (Julienne), add it to the meat and let it all stew for another half an hour.