Fresh Lumpia

Directions

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