Ngohiong

Step 1: Heat 1 tbsp vegetable oil in a wok over a medium-high heat. Fry 3 cloves garlic and 1 onion for 2 minutes, then add 14 oz heart of palm (ubod), 5 ½ oz jicama or carrot, 1 tsp five-spice powder, 1 tbsp soy sauce, ½ tsp salt and ½ tsp black pepper. Stir-fry for 6–8 minutes, until the vegetables are tender and the pan is dry. Spread on a tray to cool completely.

Step 2: Lay a wrapper with a corner facing you, put 2 heaped tablespoons of filling near it, fold the corner over, tuck in the sides and roll up tightly. Seal with a dab of water. Repeat with all 10 spring roll (lumpia) wrappers.

Step 3: Whisk 2 ⅛ oz cornflour, 1 oz plain flour, 1 egg, ¼ tsp five-spice powder and ½ cup water into a smooth batter about as thick as double cream.

Step 4: For the sauce, stir 2 tsp cornflour into ¾ cup water, add 3 tbsp brown sugar, 2 tbsp hot chilli sauce or sambal and 1 tbsp soy sauce and simmer over a medium heat for 2 minutes, until glossy and slightly thick.

Step 5: Heat 2 cups vegetable oil in a wok to 350°F, when a drop of batter rises at once with steady bubbles. Dip each roll in the batter and fry 3–4 at a time for 4–5 minutes, turning, until the coating is deep golden and crunchy. Common mistake: crowding the wok; the oil cools and the batter goes pale and greasy.

Step 6: Drain on a rack, cut each roll in half on the diagonal and serve hot with the sauce.