Ingredients: 2 eggs, leek 100g, Shandong pancake 1 piece.

Accessories: oil, salt, pepper, monosodium glutamate and vermicelli.

1, heat the pot, add the right amount of oil, add the vermicelli and fry it.

2, put the right amount of salt in the eggs, break up.

3, put the right amount of oil in the pot, pour the egg liquid.

4. Use chopsticks to quickly open the egg liquid.

5. Put the scrambled eggs into the chopped leek.

6, add the right amount of salt, pepper and monosodium glutamate and other seasonings, then add the right amount of olive oil and stir well.

7. Finally, add the finely chopped vermicelli and mix well.

8. Spread the Shandong pancakes flat on the chopping board, and put an appropriate amount of leek and egg stuffing at one end.

9. Roll it up and seal it with the remaining egg liquid.

10, the pot is hot, put some oil slightly, and put the connection face of the pancake down.

1 1, fry until golden, then turn over and fry the other side until golden.

12, pan and plate, leek spring rolls are ready.