1, add water to flour, knead a little salt and mix well (the ratio of water to flour is 1: 6).

2. Heat the pan, brush it with oil and dry it.

3. When the left hand grasps the dough and turns it into a thin round skin with a diameter of 9 cm, the right hand immediately lifts the round skin, thus making dozens of spring rolls.

4. Put it in a steamer and steam it slightly to make it soft and convenient to eat.

5. Blanch mung bean sprouts, kelp, celery festival and bracken festival with boiling water and put them in small plates respectively.

6. Add soy sauce, vinegar, monosodium glutamate, sesame oil, ginger foam, chopped green onion and pepper to make juice.

7. Put all kinds of shredded vegetables into spring rolls and wrap them into a pocket shape with a big top and a small bottom. Add crispy soybeans and pour in pepper juice.