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Wash the spring greens and pat them dry completely.
Layer the largest leaf on the bottom, followed by medium sized leaves then the smallest on top.
Chop off the end and middle stems of the leaves, save a stem for testing the oil later.
Fold the layered leaves in half, then tightly roll the leaves from the bottom to the top into a cylinder shaper. Firmly press the roll to keep it tight and compact, slice the roll into thin strips.
Prepare a wok of oil, you can test if the oil is hot enough by adding a stem of one of the leaves from earlier, place it into the oil and if bubbles emerge the oil is hot enough. Or if you have a thermometer, allow the oil to heat up to 170c, then add the sliced leaves and quickly reduce the heat slightly lower (to around 150c) and fry the leaves for just 20 seconds.
Remove the seaweed and place on a paper towel as this absorbs the oil.
Season with mum's famous salt and pepper seasoning and some crushed peanuts.