Put a little oil in the pot, add bacon and stir-fry until fragrant, and then add potatoes and stir-fry until fragrant. 3. Pour leeks, eggs and vermicelli into the pot, add salt, sugar and a little soy sauce, stir-fry evenly, and then take them out to cool for later use. When finished, put it on a baking tray, brush it with oil and bake it in the oven for about 190 degrees 10 minutes, then color it and bake it crisp. The raw materials are: 5 liang of high-gluten flour, 0/80g of water/kloc, 5 liang of meat stuffing, 0/egg/kloc, 3 liang of dehydrated cabbage powder, ginger, onion, pepper, chicken essence and thirteen spices. Chop a handful of leeks, wash them, air them in water, chop them and stir them together. A little oil and salt, a little pepper, stir well.

1: knead the head and tail of mung bean sprouts and wash them; Soak vermicelli in warm water until soft, remove and chop; Wash leeks and chop them; The eggs are scattered and spread into egg skins, and chopped; Next, put all the dishes in the pot, add a little salt, stir fry, take out and cool for later use. Wash the prepared ingredients, shred carrots, and cut leeks into sections for later use. 3. Put the skin of the spring rolls in obliquely and put in the prepared stuffing. The last corner after folding is dipped in starch water. 3. Put the skin of the spring rolls in obliquely and put in the prepared stuffing. The last corner after folding is dipped in starch water. Pour water into the flour, stir it into a flocculent shape, knead it into a smooth dough by hand, stir it for 30 minutes, take it out and knead it evenly, and then stir it 10 minutes.

After the dough is proofed, it is kneaded into long strips, cut into preparations with uniform size, cut into smaller pieces and rolled into thin skin. Put the stuffing on top of the dough, roll it up from one side and close it on both sides. When you put it on your head, you can soak it in some water and then seal it. 2. Stir-fry the eggs until cooked, then add dried shrimps, chopped green onion, sesame oil, salt and spiced powder and stir well for later use. 2. Unfold the skin of the spring rolls, spread the stuffing on it, fold it from one end first, and then fold it from both sides. All spring rolls are rolled like this. Remember, the oil temperature is very important to make spring rolls tender outside and tender inside! At first, the oil temperature was about 60%. Add spring rolls and fry slowly for a while. I saw that the skin of the spring rolls slowly changed color and bulged out, and the spring rolls were fished out by a colander.