2. Slowly pour water into flour, stir into dough, simmer for 20 minutes, then knead until the surface is smooth, simmer for 10 minute.
3. Wash bean sprouts, shred shiitake mushrooms, wash shiitake mushrooms, control humidity and cut into sections, and break shiitake mushrooms for later use.
4. Heat the wok, add 10ml oil, pour in the broken eggs, spread them into an omelet, and take them out and shred them.
5. Pour 10ml oil into the wok, stir-fry bean sprouts and shredded mushrooms several times, add salt and chicken essence to taste, then add shredded eggs and shredded leeks, pour sesame oil, turn off the heat and mix well.
6. Knead the dough into strips, cut the dough into small pieces and roll it into dumpling skins, which can be thinner.
7. Put the stuffing on one side of the skin, seal both sides, roll up the stuffing, and stick some thin flour and water on the side.
8. Pour oil into the wok, add spring rolls when it is 50% hot, and fry until the surface is golden.