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1
Wrappers: Mix eggs, water, cornstarch, flour, and salt together until smooth.
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2
Put the batter through a strainer.
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3
Heat a nonstick 8-inch omelet pan.
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4
Over medium heat, brush pan with 1/4 teaspoon oil.
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5
Pour 1/4 cup batter into pan; move pan to let the batter flow over the entire surface.
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6
Cook until lightly browned on the edges and surface looks dry, about 45 seconds.
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7
Loosen with a spatula, and cook the other side 10 seconds longer.
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8
Place cooked wrapper onto a plate.
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9
Repeat until all the batter is used.
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10
Add 1 tablespoon oil to a wok over high heat, swirling to coat sides.
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11
Stir-fry the onion and garlic for 30 seconds.
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12
Add chicken and shrimp; stir-fry for 2 minutes.
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13
Remove contents from pan.
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14
Heat 1 tablespoon oil in the same pan.
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15
Stir-fry the jicama and carrot for 1 minute.
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16
Add green onions; cook about 2 minutes more, so that the vegetables are still crisp but tender.
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17
Return chicken mixture to pan; add oyster sauce, fish sauce, and pepper; cook for 1 minute.
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18
Cool.
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19
Use half of a piece of lettuce for each lumpia.
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20
Place lettuce on wrapper and spoon about 1/3 cup filling on top.
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21
Fold bottom third of wrapper over filling, then fold in sides.
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22
Serve with a mixture of hoisin sauce and soy sauce.
