Crispy taro rolls, 200 grams of taro cut into small pieces, a small purple potato, all washed and peeled, steamed on the pot, with chopsticks can easily penetrate is steamed. Use a rolling pin to pound the purple potato and taro, put condensed milk or sugar can be. Mix the mashed taro with the purple potatoes. Prepare two eggs and beat them to make an egg wash for brushing the surface, then prepare some coconut and some toast slices. Remove all four edges of the toast slice and roll it out with a rolling pin. Spread the taro filling evenly on the toast, leaving the sides open. Roll up each toast roll, cut a slice in the center, lay flat on a baking sheet, first use olive oil to brush a layer of toast, so as to avoid cracking the toast skin when baking. Preheat the oven at 180 degrees for 8 minutes, put the baking tray in the middle of the baking 15-20 minutes, the surface color until golden brown.