Soak auricularia auricula and cut into strips. Cut carrots and chrysanthemums. Mix flour and water in a bowl to form a dough, and let it stand for 15 minutes. Heat a pan over medium heat, add 1 tbsp vegetable oil, stir-fry all the ingredients for later use, divide the dough into 6 parts, roll it flat, brush both sides with sesame oil and sprinkle with a little flour.

Put one on the top and one on the bottom, roll the dough into banji, fry it in the pot until golden, add the stuffing into banji and roll it into strips.

Spring rolls have a long history in China, and northern Renye Fang is called "Spring Cake". It is said that it existed in the Eastern Jin Dynasty. It was called "spring vegetables" at that time. At that time, when people went to beginning of spring, they spread pancakes made of flour on the plate and ate them with delicate vegetables, so they were called "spring dishes". At that time, not only did beginning of spring eat it on this day, but people also brought "spring dishes" during their spring outing. In the Tang and Song Dynasties, this trend became more prevalent.