Lumpiang Sariwa (Fresh Lumpia)

Method

1. For the filling, heat oil in a pan and sauté the garlic and onion until fragrant. Add the pork or chicken and cook until done.
2. Add the carrot, singkamas or sayote, cabbage, green beans and bean sprouts. Season with soy sauce or fish sauce and pepper, and cook until the vegetables are just tender but still a bit crisp. Let cool.
3. For the wrappers, whisk together the flour, eggs, water or milk, oil and salt to make a thin batter. Cook thin crepes on a lightly oiled non-stick pan and set aside, stacking them with paper in between.
4. For the sauce, simmer the water, soy sauce, sugar and garlic together. Stir in the cornstarch slurry and cook until glossy and slightly thick. Adjust sweetness and saltiness to taste.
5. To assemble, lay a crepe on a plate, optionally line with a lettuce leaf, then add some filling and roll up, folding the sides in.
6. Top with the warm sauce, then sprinkle with crushed peanuts and minced garlic before serving.