Step 1

Prepare the following, adding them to the same medium bowl as they are completed: Peel and cut 1 medium carrot into 2 1/2-inch long matchsticks (3/4 cup). Trim 1/2 medium red bell pepper and cut into 2 1/2-inch long matchsticks (1/2 cup). Trim the stem ends from 3 ounces green beans, then cut crosswise on a slight diagonal into 1 1/2-inch long pieces (3/4 cup).

Step 2

Prepare the following, keeping them separate: Peel and cut 1 medium sweet potato into 2 1/2-inch long matchsticks (1 1/2 cups). Cut 1/8 medium head cabbage into fine shreds (1 1/2 cups). Thinly slice 1 large celery stalk crosswise on a slight diagonal (scant 1 cup). Peel, halve, and thinly slice 1 medium shallot (1/2 cup). Finely chop 2 garlic cloves (1 1/2 teaspoons).

Step 3

Coarsely chop 2 fresh cilantro sprigs until you have 1 tablespoon. Place in a small bowl. Add 1 tablespoon plus 1 1/2 teaspoons oyster sauce, 1 1/2 teaspoons fish sauce, 1 teaspoon coarsely ground black pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon MSG if using.

Step 4

Trim the ends from 1 1/2 Chinese sausages, then thinly slice crosswise on a slight diagonal. Cut 4 ounces small shrimp in half crosswise, or medium shrimp into 3 pieces.

Step 5

Heat 1 1/2 tablespoons canola oil in a large high-sided skillet or wok over medium-high heat until shimmering. Add the shallots and cook until softened, about 3 minutes. Add the garlic and cook until starting to brown, about 1 1/2 minutes. Add the sausage and shrimp and cook until the shrimp are halfway cooked and starting to turn opaque, about 1 1/2 minutes.

Step 6

Add the sweet potatoes and cook until al dente (with a slight bite), about 2 minutes. Add the green beans, carrots, and bell pepper and cook until translucent and slightly caramelized, 4 to 5 minutes. Add the cabbage, celery, and cilantro mixture. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Step 7

Transfer the filling to a large colander or fine-mesh strainer set over a bowl or plate. Let drain and cool to room temperature while you make the sauce and wrappers.

Step 8

Bring 2 cups of the water to a boil in a small saucepan over medium-high heat. Meanwhile, finely chop 3 large garlic cloves (1 tablespoon). Stir the remaining 1/3 cup water and 2 tablespoons cornstarch together in a small bowl until the cornstarch is dissolved.

Step 9

Add the garlic, 1/2 cup packed brown sugar, and 1/3 cup soy sauce to the boiling water. Simmer for 5 minutes. While whisking constantly, add in the cornstarch mixture and whisk until smooth. Cook, whisking constantly, until the sauce is thickened and coats the back of a spoon, 3 to 5 minutes. Add 2 teaspoons black pepper and 1 teaspoon kosher salt and whisk to combine. Remove the saucepan from the heat and let cool until warm or room temperature, the sauce will thicken as it cools.

Step 10

Place 1 1/2 cups all-purpose flour, 1/3 cup cornstarch, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine. Place 2 cups cold water, 1/4 cup canola oil, and 2 large eggs in a large bowl and whisk until combined.

Step 11

While whisking constantly, slowly add the flour mixture into the egg mixture and whisk until smooth.

Step 12

Lightly coat a 9 or 10-inch nonstick frying pan with cooking spray and heat over low heat for a few minutes. Pour in 1/2 cup of the batter and immediately pick up the pan and gently swirl to coat the pan evenly with batter. Cook until the edges of the wrapper are pulling away from the pan and the top is firm and dry, about 2 minutes.

Step 13

Gently slide the wrapper onto a plate or cutting board. Repeat cooking the remaining batter, coating the pan with cooking spray and stirring the batter before each use. Stack the wrappers, keeping them covered with a damp cloth to keep from drying out.

Step 14

Coarsely chop 1/3 cup roasted, salted peanuts. Separate the leaves from 1 small head bib lettuce.

Step 15

To assemble, place 1 lettuce leaf on the top half of a wrapper, letting some of the leafy end extend over the top. Spoon 1/3 cup of the filling onto the lettuce. Fold the bottom half up over the filling, then fold both sides in over the middle. Place on a serving platter. (You might have a little filling leftover, enjoy in the extra lettuce leaves.)

Step 16

Drizzle the lumpiang with the sauce and sprinkle with the peanuts (or serve the sauce and peanuts in bowls on the side for people to garnish themselves).