Mix the flour and salt. Make a deep hollow in the middle and pour the hot water into it. Mix everything roughly with chopsticks or a fork, then knead into a smooth dough with your hands.

Shape the dough into a ball, cover with a damp cloth and let rest for at least 20-30 minutes.

In the meantime, mix the ingredients for the dipping sauce and finely chop the spring onions.

Divide the dough into 4 equal pieces. Roll out flat on a well-floured work surface, brush with a little oil and sprinkle with the spring onions and a pinch of 5 spice powder. Then roll up the dough from one side into a thin, long cigar-like roll. Then roll it into a snail (see pictures below).

Now roll out the dough snail again thinly with flour and fry it in a pan with a dash of vegetable oil over medium heat for approx. 3 minutes on each side until crispy. Serve with the dipping sauce.