10 sheets, 2 eggs, a handful of leeks, 1 small root of carrots, noodles or vermicelli. Seasoning: 1 teaspoon of salt, a little savory, a little pepper, a teaspoon of sesame oil
Chopped leeks; carrots shredded, boiled in water, chopped after scalding; minced chopped chopped. The eggs are broken up, the wok is put into the oil, the oil is poured into the egg liquid after the oil is hot, and the chopsticks are kept stirring to make it a small piece, which is solidified and then released.
Stir the above ingredients in the seasoning and mix well. Spread the spring roll skin and place it in the lower part of the center of the skin (see photo), and pack it into a rectangular pancake.
Put 1 scoop of half oil in the pan, add the pancake after the oil is hot, and fry until golden brown on both sides.