Fresh Lumpia

I am posting this recipe in answer to a request. I haven't made it, but am planning to do so sometime soon. The prep time includes making the wrappers. From Martin Yan.

• Ready In: 1 hr 25 mins
• Yields: 10 Rolls

Ingredients

• Wrappers

• 2  large eggs
• 1 1⁄4 cups water
• 1⁄2 cup cornstarch
• 1⁄2 cup flour
• 1⁄8 teaspoon salt
• 3  tablespoons  cooking oil, about

• Filling

• 1⁄2 cup onion, julienned
• 1  teaspoon  minced garlic
• 1  skinless chicken breast half, thinly sliced
• 1⁄4 lb  medium raw shrimp, shelled,deveined,and halved
• 1 1⁄2 cups jicama, julienned (You may substitute drained, canned water chestnut)
• 1⁄2 small carrot, finely julienned
• 2  green onions, finely julienned
• 2  teaspoons oyster sauce
• 1  teaspoon fish sauce
• 1⁄4 teaspoon black pepper
• 5  lettuce leaves

Directions

1. Wrappers: Mix eggs, water, cornstarch, flour, and salt together until smooth.
2. Put the batter through a strainer.
3. Heat a nonstick 8-inch omelet pan.
4. Over medium heat, brush pan with 1/4 teaspoon oil.
5. Pour 1/4 cup batter into pan; move pan to let the batter flow over the entire surface.
6. Cook until lightly browned on the edges and surface looks dry, about 45 seconds.
7. Loosen with a spatula, and cook the other side 10 seconds longer.
8. Place cooked wrapper onto a plate.
9. Repeat until all the batter is used.
10. Add 1 tablespoon oil to a wok over high heat, swirling to coat sides.
11. Stir-fry the onion and garlic for 30 seconds.
12. Add chicken and shrimp; stir-fry for 2 minutes.
13. Remove contents from pan.
14. Heat 1 tablespoon oil in the same pan.
15. Stir-fry the jicama and carrot for 1 minute.
16. Add green onions; cook about 2 minutes more, so that the vegetables are still crisp but tender.
17. Return chicken mixture to pan; add oyster sauce, fish sauce, and pepper; cook for 1 minute.
18. Cool.
19. Use half of a piece of lettuce for each lumpia.
20. Place lettuce on wrapper and spoon about 1/3 cup filling on top.
21. Fold bottom third of wrapper over filling, then fold in sides.
22. Serve with a mixture of hoisin sauce and soy sauce.