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. ---------------------------------------------------------------------------
Nutrition
Ingredients
