INGREDIENTS

INSTRUCTIONS

Whisk the dry ingredients together in a bowl, and make a well in the
center. Add the egg whites, water, and coconut milk, a little at a time,
incorporating them into the dry ingredients with a whisk. The batter should
have the consistency of heavy cream. If it is too thick, loosen with water.
Chill in the refrigerator for at least 1 hour.
Heat an 8-inch nonstick skillet over medium-low heat. Meanwhile, remove the
batter from the refrigerator, and whisk to remove any lumps, or add water
to thin if necessary. Add about 1 1/2 ounces batter to skillet. Rotate the
pan so that batter covers entire surface. When lumpia appears dry, turn it
with the aid of a rubber spatula, being careful not to let it brown. Remove
from pan and set aside.
Place ube crepe on a plate with flat side facing up. Arrange 2 overlapping
lettuce leaves so that they extend over the edge on one side. Place 1/4 cup
warm Vegetable Filling on the lettuce, and roll. Place lumpia
seam-side-down on plate. Drizzle with Peanut Sauce. Serve immediately.
Makes about 30 crepes.
Cuisine: "Philippino" Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 32 Calories (kcal); trace Total Fat; (2% calories from fat);
1g Protein; 6g Carbohydrate; 0mg Cholesterol; 131mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer
Converted by MM_Buster v2.0n.

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