clean mushroom and dice.heat oil to fry it without browning.cut into scallion thin,mash ricotta with fork and finely dice gruyere and parmesan cheese.

for dough, stir flower,mix with salt,and from a well in center, pour in oil and half water and stir while gradually mixing in flower from around the edges. knead into a smooth,pliable dough while gradually work in remain water.shape dough into a ball,wrap in plastic bag.and refrigerate for 2 hours.

for filling, combine ricotta cheese,gruyere and parmesan cheese in a bowl, stir in egg to mix well. then add all prepared ingredients,herb, , salt ,pepper until mix together.

put filling in warp.fold the bottom edge until you have cover the filling. then fold in the two side and roll it toward the top of the wrapper.

in a pan ,heat oil and deep-fry roll until golden brown.remove ,drain and serve.