Eggroll with Pork, Potato and Carrot

There are two different kinds of eggroll wrap. My favorite kind is the thin type. After deep frying, the wrap can get real crispy. With this kind of wrap, I love any type of filling. This time I decided to try potato, and it turns out petty good.

Ingredients:

ground pork, potato, carrot, eggroll wrap, beanthread, flour, seasoning.

Method:

1. Soak beanthread with cold water until beanthread get soft.

2. Season pork to taste, then set it aside.

3. Peel and grate potato and carrot.

4. Boil potato and carrot until they're done. Drain well.

5. Soak beanthread with hot water until they turn tender and soft, drain well.

6. Cut beanthread to half or one inch long.

7. Mix potato, carrot and beanthread with pork. This is the filling for eggrolls.

8. Mix a little bit flour with water.

9. Wrap filling with eggroll wrap, use flour batter to seal.

10. Deep fry eggrolls until they're golden brown.

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