Spring rolls made with dumpling wrappers

For dumpling wrappers bought on the market, brush oil on the surface of each one, place the next one on top, stacking them layer by layer, with a total of about 6 to 10 sheets.

I made six pieces, and rolled them into thin sheets with a rolling pin at the same time.

Place the item on a plate and put it into the steamer. Cover the plate with a large bowl and then put on the outer lid. Make sure steam or water does not fall into the plate, otherwise the dough skin will turn into boiled noodles.

Cut the lean pork into shreds and set aside.

Stir-fry the pork until cooked, add an appropriate amount of soybean paste, oyster sauce, and water-starch mixture, and cook until the sauce thickens before serving.

Shred the green onions, cucumber, and carrot and set aside.

After steaming the dough skin for ten minutes, let it sit in the residual heat for about five more minutes. Once taken out, it can be torn apart and eaten.

Each pancake is thin and elastic, soft, and can be eaten once filled with stuffing. Eating like this is fun, and it's also nutritious.