Lumpia Ubod Silay

Method

1. For the wrappers, whisk all-purpose flour, rice flour, cornstarch, eggs, water, and salt into a thin smooth batter. Rest for 20 minutes.
2. Cook very thin crepes in a lightly oiled nonstick pan over medium-low heat, using just enough batter to cover the base. Stack under a clean damp towel.
3. For the filling, heat oil and cook onion and garlic until soft. Add pork and cook until no longer pink.
4. Add shrimp, carrot, beans, and ubod. Pour in stock and fish sauce and simmer until the ubod is tender-crisp and the liquid has nearly evaporated. Drain if necessary and cool slightly.
5. For the sauce, simmer stock, brown sugar, soy sauce, and garlic for 3 minutes. Whisk in the cornstarch slurry and cook until glossy and thick enough to spread.
6. Lay one wrapper flat and spread about one tablespoon sauce across the centre.
7. Add a narrow strip of filling, a spring-onion length, and a little crushed chicharon if using. Roll into a slender finger-sized cylinder, folding the lower edge over the filling and leaving the upper end open if preferred.
8. Serve immediately. The defining sauce should already be inside the roll rather than drowning the finished lumpia from outside.