FRESH LUMPIA

Steps:

• 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.