Suki Roll with dipping sauce 

A. Mushroom Chicken Filling Recipe
Spring onions, sliced ​​10 g
200g ground chicken
3 tbsp (25 g) small diced carrots
1 teaspoon sesame oil
a little pepper
2 teaspoons seasoning sauce
1 teaspoon pounded garlic
2 tablespoons (16 g) tapioca starch
2 chopped shiitake mushrooms
4 tbsp (30 g) finely chopped golden needle mushrooms
Vermicelli 65 g (1/2 cup)
B. 3 heads Chinese cabbage
C. Sauce recipe (get about 1 kg of sauce)
pickled bean curd 100 grams (8 cubes + 3 tbsp. Yee tofu)
5 red chili peppers
15 cloves of Thai garlic, without peel
120 g (1/2 cup) granulated sugar
Vinegar 105 g (7 tablespoons)
2 tablespoons soy sauce
3 tbsp roasted white sesame (mixed in 1 tbsp sauce, another 2 tbsp to sprinkle)
2 tablespoons pickled garlic juice
2 tablespoons sesame oil
450 g (22.5 tbsp) chili sauce
260 ml of water (divided into a blender, 60 ml of water, and a bowl of 200 ml of blender)
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