1 Boil the water in a pan, then pour the flour into the basin and spread it evenly for later use. Turn off the fire as soon as the water in the pan just boils, then slowly pour the boiling water into the flour and stir it evenly with chopsticks while rushing to the water.

2. Knead the dough evenly by hand, knead it into smooth and even dough, cut it into small pieces and put it on the dough table, and cool it for later use (cooling is also an essential step, and the dough should be thoroughly cooled).

3. Knead the cooled dough evenly again, knead it into long strips, knead it into small doses of about 30 grams each, roll it round and flatten it, and roll it into a thin round dough.

4. Brush a layer of oil evenly on the surface of the rolled round dough (brush oil evenly, but not too much or too little, too much oil is easy to slip, and too little oil will stick after steaming), stack every 8- 10 sheets and roll them thin again (this will make the dough thinner).

5. Stack the rolled green embryos of spring rolls in a steaming tray, each tray can hold 10-30 sheets, put them in a boiling steamer and steam for 8- 10 minutes. Immediately after taking out the steaming tray, tear off each spring roll and stack them together again.