1. Cook cabbage leaves in boiling water, and then cool them in the water.
2. Take out the cabbage leaves from the water for later use.
3. Heat up a tablespoon of oil in a frying pan.
4. Add in all shredded veggies and stir for a few minutes
5. Add in 3 spoonfuls of Gu Wang Toona Sauce and stir.
6. Add some salt to taste and stir-fry until the veggies become soft.
7. Wrap the stuffing with a cooked cabbage leaf. (One roll use one cabbage leaf) 
8. Plate it up and serve hot.

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1. Heat up a tablespoon of oil in a frying pan.
2. Add in sliced radish cake and fry until slightly brown.
3. Add in a lightly beaten egg and stir.
4. Add in Gu Wang Toona Chili Sauce and stir fry.
5. Mix in a handful of bean sprouts and cook for 1 minute.
6. Add in scallion and stir.
7. Plate it up and serve hot.

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