For the first filling, cut the kernels off 1 ear of corn and place in a bowl. Slice the fresh shiitake mushrooms and add to the corn. Season to taste with a balance of sweet and salty. Stir-fry on the stove until fragrant and well combined.

For the taro filling, use a grater to shred the taro into thin strips. Place in a bowl, season to taste with more salt than sugar, stir-fry, then set aside.

For the tofu, king oyster mushroom, and green onion filling (a kid favorite, just like the glass noodle one), dice the tofu and king oyster mushrooms, and finely slice the green onions. Place in a bowl, season, and stir-fry until fragrant and cooked through. Set aside.

For the glass noodle and cabbage filling, finely shred the cabbage and place in a bowl. Cut the glass noodles into short pieces and add to the bowl. Season to taste with a bit of sweetness. Stir-fry with the Thai aromatic paste until fragrant, then set aside.

You can make many more fillings if you like, such as bamboo shoots with dried shrimp, Chinese chives, pickled mustard greens with pork cracklings, carrot and bean sprouts, seaweed with masago, tuna salad, imitation crab with wasabi, etc.

Now, it’s time to fry. Heat oil over medium heat. Since the wrappers are thin, don’t turn them too often. Once golden, remove and drain excess oil. If you’re using pandan-flavored roti wrappers, they may be a bit trickier, but once they turn golden, they’re crispy and done.