Julienne the carrot.

Boil water in a pot, add spinach stems first, and cook until tender. Rinse in cold water and squeeze out excess moisture.

Cut pork slices in half lengthwise and layer them slightly overlapping. Sprinkle with salt, pepper, and potato starch.

Place julienned carrot and spinach on the pork and roll tightly.

Heat salad oil in a frying pan over medium heat. Place the rolls seam-side down and cook, turning occasionally, until browned on all sides. Reduce to low heat and cook through.