Lumpiang Singkamas

Method

1. Cut the singkamas evenly and squeeze it gently in a clean towel if it is exceptionally juicy.
2. Heat oil in a wok and sauté garlic and onion until fragrant, then prepare to cook the singkamas filling quickly so it stays crisp.
3. Add pork and break it into small pieces. Cook until no pink remains, then add shrimp and cook until opaque.
4. Add carrot and singkamas, season with soy sauce, fish sauce, and pepper, and stir-fry over medium-high heat for 3–4 minutes.
5. Stop while the vegetables are still crisp. Spread the filling on a tray and cool completely; drain any liquid that collects.
6. Place 2 tablespoons filling near one corner of each wrapper, fold in the sides, roll tightly, and seal with flour paste.
7. Fry in 175°C oil in small batches until evenly golden and crisp, 3–4 minutes.
8. Drain the singkamas rolls on a rack and serve them hot, before the juicy vegetable filling has time to soften the wrapper.