1, spring roll skin appropriate amount. 300 grams of cabbage, 100 grams of flat mushrooms, 50 grams of mushrooms, 2 eggs.

2, Chinese cabbage washed and chopped, add a little salt in the chopped Chinese cabbage, grasp it evenly with your hands, let it sit for a moment, out of the water into a clean cage drawer cloth, squeeze out the water, and then squeeze the water out of the chopped bok choy and then chopped some more can be.

3, flat mushrooms and mushrooms were washed and chopped, the same way to squeeze out the water, add a little oyster sauce and mix well and standby; eggs beaten with a little salt and mix well, scrambled and sheng out chopped and standby.

4, will be ready to chopped cabbage, chopped mushrooms, chopped eggs mixed well, seasoned with salt, chicken broth, sesame oil and mix well.

5: Take a spring roll skin, use a tablespoon to take the right amount of filling on the bottom half of the spring roll skin, start from the bottom and roll upward, roll up the filling, then fold the left and right sides of the spring roll skin to the center, seal the openings on both sides, and then finally foam some wet starch on the sealing area to stick it.

6, pour oil in the pot, medium heat until 60% hot, put the spring rolls, change to low heat, deep fry until the skin is golden brown, clip out and put on absorbent paper towels to absorb excess oil, cut and arrange in the plate.