Step 1

Sauté garlic and onion until slightly brown. Add ground chicken. Sauté until chicken is cooked. Season with some ground black pepper. Cover the pan and let cook for a few minutes. Once the chicken is cooked, add the hard vegetables.

Step 2

Add the potato, carrots and sweet potatoes. Add the broth cube and season with fish sauce. Cook and let the vegetables become tender.

Step 3

When hard vegetables are cooked, add the rest of the vegetables. Add the green beans and turnip. Pour some water. Cover the pan and let it simmer for a few minutes.

Step 4

Add the cabbage last into the pan since it the fastest to cook. Saute and make sure that all vegetables are fully-cooked. Set aside and let it cool down for a bit.

Step 5

Beat the eggs in a large mixing. Add some water and mix well. Add the oil, all-purpose flour and cornstarch. Sprinkle some salt to season. Mix until well blended. Make sure there are no lumps in the mixture. The resulting mixture must have a thin liquid consistency and not a thick one.

Step 6

Grease a flat pan with oil. When pan is hot already, pour a scoop of mixture and quickly swirl it around the pan.

Step 7

The mixture cooks very fast so always check the bottom if slightly brown. Flip the wrapper to cook the other side. Place the cooked wrappers in a large plate and set aside.

Step 8

In a sauce pan, add water, sugar, soy sauce and cassava flour. Season with salt. Mix the sauce well until the cassava flour is dissolved.

Step 9

Once dissolved, turn on the heat and let it boil. Cook until the sauce thickens.

Step 10

Set aside.

Step 11

Lay the wrapper flat and put fillings. Gently roll the fresh lumpia wrap. Make sure that the sides are closed.

Step 12

Place a piece lettuce before closing the wrap.

Step 13

Place in a serving plate, and drizzle with sauce and garnish.