Pinto Bean and Butternut Squash Lumpia

Drain and rinse the pinto beans; set aside.

Peel butternut squash and cut into small dice (about 1cm cubes); you need 2 cups.

Mince the garlic cloves; dice the yellow onion; julienne the carrot into thin matchsticks.

Heat 2 tablespoons olive oil in a wok or large pan over medium heat until oil shimmers.

Add diced onion and minced garlic; sauté 3-4 minutes until onion softens and garlic is fragrant.

Add diced butternut squash; stir to coat in oil; cook 8-10 minutes, stirring occasionally, until squash is fork-tender and slightly golden at the edges.

Stir in pinto beans, soy sauce, white vinegar, and black pepper; cook 5 more minutes, mashing about half the beans with the back of your spoon to create a creamy binding.

Season with salt; remove from heat and let filling cool completely before assembling.

Cut each tortilla into quarters (or use small lumpia wrappers if preferred).

Place 2 tablespoons of cooled filling on the wide end of each quarter.

Fold the sides inward, then roll tightly toward the opposite corner, keeping the filling snug inside.

Moisten the final corner with a little water to seal each roll; set seam-side down on a plate.

Pour remaining olive oil into the wok to a depth of 1 inch; heat over medium-high heat to 175C (oil shimmers and a small piece of wrapper sizzles immediately).

Fry lumpia in batches of 4-5 for 2-3 minutes per side until golden brown and crispy all around.

Transfer to a paper towel-lined plate to drain excess oil; let rest 2 minutes before serving.

Cut each lumpia diagonally in half; arrange on a serving platter.

Serve hot with small bowls of soy sauce on the side for dipping.