Fresh Lumpia - cooking recipe

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, about
Filling
1/2 cup onion, 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

Preparation

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.