1. Poke the spread egg roll into small pieces with a wooden shovel. Put it aside to cool. You can also put it on the chopping board and chop it with a knife, but it will make the chopping board difficult to clean!

2. code the leek, cut it into small pieces and put it in the basin. Cut the vermicelli into small pieces for use.

3. Pour a little oil into the leek pot and mix well. Then add dried seaweed and vermicelli segments, and add thirteen spices and oyster sauce to the cooled egg pieces in advance. Stir well. Don't put salt at this time.

Step 4 handle pancakes. Fold the pancake in half and cut it into a semicircle.

5. Prepare stuffing. Add 3 grams of salt to the filling and stir well to start the filling.

6. Take half a pancake, fold it in half, with the smooth side facing outward, put a proper amount of stuffing on the lower edge, and then wrap the other three sides.

7. Put the wrapped box in a 70% hot oil pan, reduce the fire to a very low level, reduce the temperature as much as possible, and extend the baking time, otherwise the outside will be burnt and the stuffing inside will be undercooked. Don't turn it over many times during the period. Pancakes become brittle when they come into contact with oil. Bake both sides until golden brown, and serve.