Marinate the meat. In a large mixing bowl, mix together 4 tbsp of ice water, 4 tbsp of fish sauce, and 2 ½ tsp baking powder. Add in the ground pork and mix with your hand thoroughly. Place in a large ziplock bag and marinate for at least 2 hours or overnight.
Prepare the garlic. Grind the garlic in the food processor until it turns into a paste. Take the garlic out and put it in a separate bowl. Set aside.
Grind the marinated pork. Fill 1/3 of the food processor with the marinated pork and the pork for 30 seconds until the meat turns into a paste. Remove the meat and continue with the remaining marinated meat until completed.
Mix in the garlic and roasted rice flour. Gradually mix the garlic and the rice flour with the meat in three different portions. This helps you thoroughly mix in the garlic and the rice flour since the meat will be sticky. Continue mixing until combined.
Roll the meat into logs. Place about 2 feet sheet of plastic wrap on your work surface. Place one end of the plastic wrap on a kitchen scale. Measure about 0.75 lb of meat on the scale. Then tightly roll the meat in a roll try removing all the air bubbles. When rolling, make sure to leave the two ends of the plastic to wrap like a giant candy. You will need the ends to tighten the meat into a log. Then, twist the ends as tightly as you possibly can, then tie the ends with string or a rubber band, and marinate for at least 5 hours or overnight. The tighter you roll and twist the ends the tighter the meat will hold together and be easier for shaping.
Cook the meat (Option 1 Pan Fry). Smash the meat down to the size of a circle that is 1/2 inch thick and about 5-6 inches in diameter. Cover with a damp paper towel, and microwave on each side for 1 minute this will hold the meat together when pan-frying it. On a medium-large skillet, add olive oil and heat to medium-high. Place the meat on the pan and cook for 1 minute on each side or until slightly charred. Vertically, slice the meat into 1 cm slices.
Cook the meat (Option 2 Grill). On your work surface, cover with a sheet of plastic wrap that is longer than your skewer. Place your meat into a 6-inch rectangle onto the plastic wrap. Place your skewer on top of the meat and then using the plastic wrap, wrap the meat around the skewer pressing tightly to mold the meat. Roll the meat on your work surface to evenly distribute the meat. Preheat your grill to medium heat and generously grease the grill with vegetable oil. Grill the meat for about 15 minutes rotating them every five minutes and brushing the skewers with vegetable oil to prevent them from sticking.
Wonton Crisp: wrap each wonton wrapper with a stalk of green onion and then seal with vegetable oil. Cook in the air fryer at 350 degrees for 15 minutes. Alternatively, you can heat your skillet on high, fill the bottom of your skillet with vegetable oil, and when the oil reaches 350-365 F fry the wonton wrappers until brown and crispy about 3-4 minutes.
Garlic Fish Sauce: in a medium bowl, mix together the fish sauce, minced garlic, lemon juice, sugar, and garlic chili paste.