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1
Finely chop the onion.
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2
Finely chop the carrot or you can coarsely grate it on a grater.
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3
Heat 2 Tbsp olive oil on medium/high heat on the stove in a large fry pan.
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4
Saute the onions for a couple minutes.
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5
Add the ground pork, cook turning it over frequently for about 7-8 minutes until it looks white and no longer pink.
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6
Sprinkle the pork and onion mixture with the salt, pepper, and sugar while it is cooking.
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7
Add the carrots and continue turning over the mixture in the pan for a few minutes.
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8
Push the mixture aside and scramble the eggs into the mixture as they cook.
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9
When the egg is cooked and mixed into the meat, onions, carrot mixture, remove from the heat.
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10
Get another pan with 3-4 inch sides and fill with canola oil until it is approximately 2 inches deep.
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11
Heat the oil on medium heat.
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12
While the oil is heating up, take out the tortillas.
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13
Lay one out and spoon about 1/4 Cup of the meat mixture onto the lower part of the tortilla leaving about an inch on the bottom and the sides.
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14
fold in the sides over the meat mixture and begin rolling the tortilla to resemble an egg roll or burrito.
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15
Stick a toothpick in it to hold it together for frying.
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16
Repeat with remaining tortillas until you run out of the meat mixture.
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17
Check to see if your oil is hot enough for frying by putting a small piece of tortilla into the oil.
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18
If it quickly bubbles and turns golden-brown.
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19
The oil is ready but you might have to turn down the temperature if the piece fried within seconds.
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20
Carefully lay the tortillas into the oil.
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21
Depending on the size of your pan you can fry about 4 at a time as long as there is room to turn them over.
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22
You should turn them over every 30 seconds until all sides are golden-brown and crispy.
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23
Remove them from the oil and drain on paper towels and they are ready to serve.
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24
Enjoy!
