Ingredients:20 sheets of spring roll wrappers4 chicken eggs6 stalks of spring onions10 small-sized tofu2 tablespoons of wheat flour100 grams of minced beefSalt to tastePepper to tasteStock powder to tasteSufficient cooking oil

How to make: Mix tofu, salt, powdered broth, and fine pepper. Stir well. Add eggs, minced beef, and spring onions. Stir and add wheat flour, stir again. Take a sheet of spring roll wrapper, fill it with enough filling, and fold the top and bottom sides. Seal each side with a mixture of wheat flour and water. Fry in hot oil over medium heat until golden brown. Don't forget to flip it to prevent burning. Remove from the oil and serve with bird's eye chili.

Ingredients:10 sheets of spring roll skin2 pieces of tofu2 eggs1 stalk of spring onion, thinly sliced1 carrot, grated½ teaspoon of salt¼ teaspoon of pepper

How to Make: Prepare a container, mix all the filling ingredients and stir until well combined. Adjust the taste, add seasoning if necessary. Place the spring roll wrapper on a plate, pour in the filling, fold it into a square shape. Seal all sides of the spring roll wrapper with water. Heat oil in a medium to large heat. Fry the tofu and egg martabak until golden brown with medium heat. Remove and drain. Mini tofu and egg martabak with spring roll wrapper is ready to be served.

Ingredients: - ¼ pound minced chicken meat - 1 box of white tofu - 1 egg - 2 stalks of thinly sliced scallions - 1 tablespoon oyster sauce - 5 cloves of shallots - 5 cloves of garlic - 10 sheets of spring roll wrappers - Sufficient amount of pepper - Sufficient amount of broth powder - Sufficient amount of sugar - Sufficient amount of salt