Ingredients
200 g rehydrated jellyfish skin, 300 g Chinese cabbage leaves.
Seasonings
100 g fresh ginger juice, 3 tablespoons salt, 2 tablespoons MSG, 2 teaspoons sugar.
Steps
1. Cut the jellyfish skin into thin strips, soak in lightly salted water for 30 minutes, then rinse thoroughly to remove any sand; wash the vegetable leaves, blanch in boiling water until softened, remove and rinse under cold water.
2. Wrap an appropriate amount of shredded jellyfish skin in the cabbage leaves, roll them up by hand, and tie securely with cotton string to form 12 rolls, each about 5 cm (2 inches) long and 2 cm (3/4 inch) wide.
3. Mix ginger juice, salt, MSG (or chicken bouillon), and sugar in a bowl until well combined, then add the vegetable rolls and let them marinate in the mixture for 20 minutes, remove and arrange on a plate, and drizzle the marinade over the top before serving.