Fresh Lumpia - {Lumpiang Sariwa}

If you don't have the time to make pancake wrappers for fresh lumpia, you can also use Vietnamese rice paper wrappers, which are sold in many Asian grocery stores. Look for round wrappers about 8 inches across. They're paper-thin, translucent, and brittle, with a delicate lattice pattern from the woven drying racks on which they're made. To soften them, dip them briefly in a bowl of warm water, shaking off the excess before you put the wrapper on your plate. In a few seconds, the wrapper will be soft enough to roll around the lettuce and the filling.

Courses: Starters and appetizers
Serves: 10 people

Recipe Ingredients

		Wrappers
2		Eggs (large)
1 1/4 cups	296ml	Water
1/2 cup	31g / 1.1oz	Cornstarch
1/2 cup	31g / 1.1oz	Flour
1/8 teaspoon	0.6ml	Salt
3 tablespoons	45ml	Cooking oil - for frying wrappers
		Filling
1/2 cup	31g / 1.1oz	Julienned onion
1 teaspoon	5ml	Minced garlic
1		Boneless skinless chicken breast half - thinly sliced
1/4 lb	113g / 4oz	Medium raw shrimp - shelled, deveined,
		And halved
1 1/2 cups	355ml	Finely-julienned jicama
1/2 cup	55g / 1.9oz	Carrot - finely julienned (small)
2		Green onions - finely julienned
2 teaspoons	10ml	Oyster-flavored sauce
1 teaspoon	5ml	Filipino fish sauce (patis)
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		For Serving
5		Tender lettuce leaves

Recipe Instructions

Prepare wrappers: In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.

Place a nonstick 8-inch omelet pan over medium heat until hot; brush with 1/4 teaspoon oil. Pour 1/4 cup batter into pan; tilt pan so batter covers entire surface. Cook until edge of wrapper is lightly browned and surface looks dry, about 45 seconds. Loosen edge with a spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of pan onto a plate. Repeat to use all batter.

Prepare filling: Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion and garlic. Stir-fry for 30 seconds. Add chicken and shrimp; stir-fry for 2 minutes. Remove from pan. Heat 1 tablespoon oil. Add jicama and carrot; stir-fry for 1 minute. Add green onions; cook until vegetables are tender crisp, about 2 minutes. Return chicken mixture to pan; add oyster-flavored sauce, fish sauce, and pepper; cook for 1 minute. Cool.

Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about 1/3 cup filling into center of wrapper. Fold bottom third of wrapper over filling, then fold in sides.

Serve with garlic dipping sauce or a mixture of hoisin sauce and soy sauce.

This recipe yields 10 servings.

Source:
Martin Yan's Asia: Favorite Recipes from Hong Kong, Singapore, - Malaysia, the Philippines, and Japan by Martin Yan, (KQED Books, - 1995)

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