Cut grilled tofu into 6 pieces, slice spring onion diagonally into 6 pieces, and cut chrysanthemum greens into 5cm pieces.

Lay out one slice of beef, place tofu, spring onion, and chrysanthemum greens on the edge, and roll tightly. Repeat for 6 rolls and coat lightly with potato starch.

Heat salad oil in a frying pan, place rolls seam-side down, and cook over medium heat until browned. Flip rolls, add the seasoning mixture, bring to a boil, cover, and steam for 3 minutes on low heat.