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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
Filling
1/2 cup onions, 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
Procedure:
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. 10 Rolls
1 hour 25 minutes 1 hr 15 mins prep
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