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“I am posting this recipe in answer to a request. I haven't made it, but am planning to do so sometime soon. The prep time includes making the wrappers. From Martin Yan.”
READY IN:
1hr 25mins
YIELD:
10 Rolls
UNITS:
US

Ingredients Nutrition

Directions

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

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