I can't. The difference is as follows: spring roll skin: a thin skin of eggs mixed with a little starch. Dumpling skin: rolled dough. The practice of spring roll skin: raw materials: 500 grams of flour, 5 grams of salt and 400 grams of water. Making:

1. Put the flour into a basin, add salt and water and knead it repeatedly until the dough is full of strength. Lift the dough by hand until it doesn't fall off.

2. Let the dough stand for 2-3 hours.

Put a pan on the fire (no oil in the pan). When it is 50% hot, lift the dough by hand and let it rotate at the bottom of the pan. Lift the dough and take it out by hand when taking it out of the pan (the diameter of the spring roll skin is about 15-20 cm).