Step 1

In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.

Step 2

Add fish sauce and cook for another 1 to 2 minutes.

Step 3

Add carrots, sweet potatoes, and green beans. Stir to combine.

Step 4

Lower heat, cover and cook for about 7 to 10 minutes or until tender.

Step 5

Add mung bean sprouts and continue to cook until tender-crisp.

Step 6

Add sugar and stir to distribute.

Step 7

Remove from pan and drain well in a colander.

Step 8

In a bowl, combine cornstarch and water. Whisk together until smooth.

Step 9

Add eggs, oil, salt, and sugar. Stir to combine into a thin, runny batter.

Step 10

Set a 9-inch nonstick pan over low heat. Lightly spray surface of pan with nonstick cooking spray or lightly brush with oil.

Step 11

Add 1/4 cup batter and gently swirl to cover the bottom of the pan.

Step 12

Cook for about 30 to 40 seconds. When edges begin to pull from sides and small bubbles begin to form in the middle of crepe, gently flip to other side using a spatula.

Step 13

Cook for another 10 seconds or until the top is firm and dry.

Step 14

Remove the crepe wrapper from the pan by gently sliding onto a plate. Repeat with remaining batter, spraying the pan with nonstick cooking spray in between cooking.

Step 15

Place a sheet of wax paper between the crepes to keep from sticking together.

Step 16

In a saucepot over medium heat, combine 5 cups of the water, soy sauce, brown sugar, and salt. Bring to a boil, stirring regularly, until sugar is dissolved.

Step 17

Add garlic and peanuts. Continue to cook for about 2 to 3 minutes.

Step 18

In a bowl, combine corn starch and the remaining 1/2 cup water. Stir until corn starch is dissolved and mixture is smooth.

Step 19

Whisking vigorously, slowly add corn starch slurry into the soy sauce mixture. Continue to cook, whisking regularly, until thickened.

Step 20

Add peanut butter and stir until dissolved and well combined.

Step 21

Separate the lettuce leaves and rinse well under cold, running water. Drain well.

Step 22

Lay a wrapper on a flat surface and place a lettuce leaf on top.

Step 23

Spoon about 1/2 cup filling across the middle of wrapper and fold sides to cover the filling.

Step 24

To serve, pour sauce over the prepared lumpia and garnish with additional minced garlic and ground peanuts, if desired.