This is a traditional appetizer that reflects the Chinese influence in Filipino cooking. It is served with a traditional dipping sauce.

1. Cut each pastry sheet into quarters;
2. in a non-stick pan, heat the peanuts until they begin to brown; lay them on a large plate to cool, then grind them in a mortar;
3. in a bowl, combine the peanuts, chicken and ham; season with salt and pepper;
4. in another bowl, lightly beat the egg with the sambal ulek and cornstarch; pour over the previous mixture; mix well and refrigerate for 1 hour; 
5. divide the filling into 16 small balls; roll in the minced shallots;
6. place each ball on a square of pastry; moisten the edges with a pastry brush dipped in water; fold the edges in and roll up into a tight roll; 
7. fry in a little hot oil on both sides until golden brown and crispy; serve immediately on warmed plates.