Lamb Martabak

Combine all the ingredients for the filling in a bowl and mix well. Heat 1 to 2 tablespoons of oil in a large frying pan over a medium-high heat, add all the ingredients for the lamb filling and cook, stirring, until it is cooked through. Taste and adjust the seasoning as needed. Transfer to a bowl and allow to cool.

Line a sheet pan with parchment paper. Place one spring roll wrapper on a cutting board, storing any unused wrappers under a clean tea towel so they do not dry out. Spread 1 to 2 tablespoons of the filling over one half of the wrapper, leaving a quarter-inch border. Cut a thick slice of the banana with the skin on and rub the banana flesh over the edges of the wrapper to help seal the skin together (if you prefer, you can brush the edge with beaten egg). Fold the other half of the wrapper over the filling and press all the edges down. Place on a sheet pan. Repeat until all the filling has been used up.

Fill a deep saucepan one-third full with oil and heat to 320°F. (If you do not have a kitchen thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 25 to 30 seconds.) Fry the martabak in batches for 2 to 3 minutes until golden. Transfer to a sheet pan lined with paper towels to absorb any excess oil.

Cut the martabak in half so the filling can be seen, then serve with caramelized shallot sambal bawang.