1. Slowly pour water into flour, stir into dough, simmer for 20 minutes, then knead until the surface is smooth, and simmer for 10 minute.

2. Wash the bean sprouts, shred the mushrooms, wash the leeks, control the humidity and cut into sections, and break the eggs for later use.

3. Heat the wok, add 10ml oil, pour in the broken eggs, spread them into egg cakes, and take them out and shred them.

4. Pour 10ml oil into the wok, stir-fry bean sprouts and shredded mushrooms for a few times, add salt and chicken essence to taste, then add shredded eggs and shredded leeks, pour sesame oil, turn off the heat and mix well.

5. Knead the cooked dough into long strips, cut it into small pieces, and roll it into dumpling skins, which can be thinner.

6. Put the stuffing on one side of the skin, seal the two sides, roll the stuffing up, and stick some thin flour and water (extra weight) on the side.

7. Pour oil into the wok, add spring rolls when it is 50% hot, and fry until the surface is golden.