Prepare the filling

• Sauté the garlic in a little oil until fragrant.
• Add the shrimp and cook until pink.
• Stir in the cabbage, carrot and spring onion, then season with soy sauce and sesame oil.

Thicken and cool the filling

• Sprinkle in the cornstarch and stir until the mixture binds.
• Transfer to a bowl and let cool completely.

Roll the lumpia

• Lay a wrapper on a flat surface and spoon the filling near one edge.
• Fold in the sides and roll tightly, sealing the edge with a little water.
• Repeat with the remaining wrappers and filling.

Deep fry

• Heat the oil to about 175 °C.
• Fry the rolls in batches until golden and crisp.
• Drain on paper towels.

Finish and serve

• Drizzle with mayonnaise and scatter over the bonito flakes.
• Serve hot.