Materials main ingredients: 500 grams of wheat flour, 250 grams of pork tenderloin, 1000 grams of cabbage, auxiliary ingredients: 50 grams of broad bean starch, seasonings: 5 grams of sugar, 5 grams of monosodium glutamate, 10 grams of yellow wine, 10 grams of salt, 30 grams of lard, 100 grams of rapeseed oil practice 1. flour with a pinch of fine salt, and gradually add 350 milliliters of cold water, kneaded into a resilient batter; 2. use a pan (or use a special iron plate) Put on a small fire to heat, first wipe with a tarpaulin in the pan once; 3. right hand grabbed a piece of batter, in the bottom of the pan quickly turned to smear into a diameter of 20 cm or so of the crust, drying uncovered that is into the spring pancake skin; 4. spread the spring pancake skin iterative together, the surface of the appropriate cover with a damp towel to prevent the skin from drying and cracking brittle; 5. pork loin cleaned, cut into thin filaments; 6. cabbage to remove the old gang, take the heart of its tenderness, cleaned and Cut into silk; 7. frying pan on high heat, under the lard, put the meat slightly stir-fried, add wine, sugar, put the shredded vegetables, add salt and a small amount of broth, burn until the vegetables are crispy cooked, add monosodium glutamate, thick thickening with wet starch thickening, out of the pan to cool for use; 8. shredded meat filling into 5 parts, each packet of 10; 9. spring pancake crust spread out one by one, put on a small portion of the stuffing, folded together on one side and then folded together on both sides of the package rolled up into a flat round small volume of about 8 centimeters long, wide about 3 cm flat round package, with batter seal; 10. pot on high heat, under the vegetable oil to 70% hot, will be wrapped in spring rolls into the frying pan fried to golden brown, fish up the pot that is completed.