Eggroll Wrap（春卷皮）

There are two type of eggroll wrap.

One is thin, after deep frying, this type of wrap can get really crispy.

The other kind is thicker. After deep frying, it gets crispy, but not that crispy.

I like the thin type, which is the one showing in the picture.

Laura's recipe:

Fried Cheese Stick

Eggroll with Pork, Potato and Carrot