1. Put the flour in a basin and mix it with cold water to make a paste, then add 2 eggs and beat evenly with chopsticks until it becomes slightly foamy. Make flour and egg batter.
2. Wash mung bean sprouts and cut into small pieces for later use.
3. Fork the carrots into small shreds, and cut the lettuce into small pieces for later use.
4. Put a pan on the fire and pour a little bit of oil until the oil is hot. Pour a spoonful of batter and spread it out to make a thin egg cake. And so on.
5. Shrimp and prawn thread cut into small pieces.
6. Put the lettuce, carrots, bean sprouts, and shrimp in a basin, add a small amount of salt and sesame oil and mix well to make stuffing for later use.
7. Put an egg in the bowl, grab it a few times with your hands, and scatter it.
8. Take an egg pancake and place the filling on 1/2 place and roll it up. Roll up long vegetable rolls, and so on.
9. Seal the opened part with egg liquid.
10. Prepare breadcrumbs and starch. Dip the vegetable rolls with a layer of egg liquid, then a layer of starch, then dip the egg liquid, and finally wrap it with breadcrumbs. And so on.
11. Put the oil in the pan and when the oil is 80% hot, add the vegetable rolls and fry them until golden brown and remove them.
12. Cut it into small pieces.
Tips:Try to spread the egg cakes thinly. The fire should not be too high during frying, so that the color of the explosion will look good.
