4 tablespoons cornstarch + 3 tablespoons water, mixed to make a slurry
For the fresh filling:
5 to 6 romaine lettuce leaves, tough bottom stem removed
Fresh cilantro, to taste
Bean sprouts, to taste
Crushed roasted peanuts, to serve
Passo a passo
Wrapper
In a bowl, whisk flour, salt, eggs and water until smooth.
Chill for 30 minutes.
Heat a nonstick skillet on medium heat, then spray with coconut oil.
Stir the batter well before pouring one ladle of batter. Quickly swirl the batter to coat the entire pan in a thin coat. Once the edges dry up and slightly lift from the pan, carefully flip the wrapper (with a confident flick of the wrist or lift and flip with a spatula). Cook the other side for about 1 more minute. Set aside and stack the wrappers on a plate.
To assemble, place a lettuce leaf on the center of each wrapper, leaving some of the leaf sticking out. Place some filling on top of lettuce across the middle half. Top with some cilantro and bean sprouts. Wrap it up by folding the bottom up to the middle, then take one edge and begin rolling the lumpia to close. Plate and drizzle as much sauce as desired. Sprinkle with peanuts.
Cooked Filling
Heat some oil in a pan and saute onion and garlic until translucent.
Add carrots and green beans. Stir and cook until the carrots are mostly tender.
Add cabbage and jicama and stir until the cabbage has softened.
Stir water, soy sauce, salt and pepper together.
Set aside to come to room temperature.
Sauce
Combine water, brown sugar, soy sauce and garlic and bring to a boil.
Add slurry and then whisk and cook until thickened. Set aside.
