Martin Yan - Fresh Lumpia

FRESH LUMPIA

Makes: 10 servings

Ingredients:

Garlic Dipping Sauce 3 tablespoons rice vinegar
4 teaspoons soy sauce
1 tablespoon minced garlic
1/2 teaspoon sugar

Wrappers 2 eggs
1 1/4 cups water
1/2 cup cornstarch
1/3 cup all-purpose flour
2 tablespoons rice flour
1/8 teaspoon salt

About 3 tablespoons cooking oil

Filling
2 tablespoons cooking oil
1/2 cup thinly sliced onion
1 teaspoon minced garlic
1 boneless, skinless chicken breast half, thinly sliced
1/4 pound medium raw shrimp shelled, deveined, and halved lengthwise
1 cup finely julienned jicama
1 small carrot, finely julienned
3 green onions, finely julienned
2 teaspoons oyster-flavored sauce
1 1/2 teaspoons fish sauce
1/4 teaspoon sugar
1/4 teaspoon black pepper
5 butter lettuce leaves

Cooking:

Whisk together eggs, water, cornstarch, all purpose flour, rice flour, and salt until a smooth batter forms.
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; swirling pan around so batter covers entire surface. Cook until edge of wrapper is lightly browned and surface looks dry, about 45 seconds. Turn wrapper, and cook 10 seconds longer. Repeat to use all batter.
Combine dipping sauce ingredients in a small bowl.
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 remaining 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, sugar, and pepper; cook for 1 minute. Cool.
Cut lettuce leaves 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 dipping sauce.