Wash carrots, peel pumpkins, cut them into filaments and chop them into powder for later use. Wash the spinach, blanch it with boiling water and chop it into spinach powder for later use. Put carrots, pumpkins and spinach in a large bowl and beat in an egg. Stir the raw materials evenly, then add the flour and stir into a thick and moderate batter with the consistency similar to that of old yogurt. Heat the pan, turn to low heat, brush with proper amount of oil, pour in the egg batter, and shake the pan to make the batter more uniform. When the vegetable rolls are slowly solidified and shaped, they can leave the bottom of the pot after shaking, and then they can be turned over. Bake until golden on both sides and serve. Very nutritious.