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Seal the edges with a bit of flour paste to

prevent the filling from leaking out during

steaming.

Place a spring roll skin on a tray, then spoon a

portion of the filling on one side of the skin.

Roll the wrapper tightly to create a

cylindrical shape, making sure the filling is

fully enclosed.

Sprinkle chopped scallions, celery, fried

onions, sliced red chili, and thinly sliced

cayenne pepper on top for added flavor and a

touch of spiciness.

In a pan, saute garlic and onion until fragrant.

Add minced meat, potatoes, and carrots, and

a little water. Cook until the potatoes and

carrots are soft.

Repeat with the remaining wrappers and

filling until all the batang burok are rolled.