Fresh Lumpia

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
YIELD: 10 Rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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