Vegetarian egg rolls

Overview

This is my first time making vegetarian egg rolls. I feel pretty good. They taste delicious and look beautiful. I give myself a thumbs up.

Material pictures.
Dice the carrots, mince the yellow chives, dice the mushrooms, and remove the corn kernels with a knife.
Beat the eggs with salt, soak the fried yuba in warm water until soft, pick it up immediately and chop into pieces.
Heat a pan, add peanut oil, fry the corn kernels first, then add the mushrooms and carrots, the vegetables are almost cooked, finally add the leek yellow, add salt and soy sauce and stir-fry evenly.
Add soaked fried yuba and stir together evenly.
Pour peanut oil into the pan, pour down the egg liquid, spread it evenly in the pan, and shake it from side to side. If it feels almost cooked, you can turn off the heat. (The egg skin is thicker and less likely to break when wrapped.)
Add the previously fried vegetables to the egg skin. Do not add too many vegetables. Leave a gap around the egg skin, otherwise it will break easily and leak out when cutting.
Roll up the egg skin like a scallion pancake. Don't roll it too loosely to prevent it from leaking when cutting and the finished product will not look good.
Roll the egg skin and cut it with a fruit knife.
The cut egg rolls are delicious and beautiful.