Boil the napa cabbage in boiling water for about 3 minutes until it becomes translucent. Remove and let it cool.

Crumble 1/2 block of tofu in a dry pan and cook to remove excess moisture.

In a mixing bowl, combine 1/2 can of tuna, the dried tofu, and optionally add a chopped chili for a spicy kick.

Season the mixture with a pinch of salt and pepper.

Place a spoonful of the tofu-tuna mixture onto a cabbage leaf and roll it tightly.

Beat 2 eggs to make an egg wash.

Heat a pan with a little oil. Dip the cabbage rolls in the egg wash and cook them in the pan until golden brown on both sides.