Whisk together the water, flour, egg, pinch salt and one tablespoon vegetable oil. You can use it right away but for best results, let rest in the refrigerator for at least one hour or when you're ready to assemble the lumpia.
Cook the tofu in one tablespoon of oil in a pan over medium heat (season with a pinch of salt) until most sides are slightly golden. Set aside. A nonstick skillet or cast iron skillet would be better for this to prevent sticking.
In a large pot, heat two to three tablespoons of oil over medium heat. Add the shallots, onion powder, diced porcini mushrooms and cook for one minute, seasoning with a pinch of salt and pepper. Add the garlic, soy sauce and fish sauce and cook for thirty seconds before adding the carrots and green beans. Sauté for three minutes then add the cabbage, tofu cubes, 1/4 cup of the mushroom liquid, 1/4 cup veggie broth and two teaspoons kecap manis. Stir to combine. Cover, reduce the heat to simmer and let the vegetables cook for about three minutes. After this time, check for additional seasonings according to your taste. The vegetables should be cooked but still have some firmness. Place a bowl under a colander and transfer the veggies to cool and drain. The vegetables should be allowed to drain for at least thirty minutes so you can stop here, refrigerate the vegetables while they drain and finish the recipe later.
In a small stock pot combine the two cups liquid--veggie drippings (won't be more than 1/8-1/4 cup), remaining 3/4 cup mushroom soaking liquid and enough veggie broth to make two cups. Add the brown sugar, soy sauce, recap manis and garlic. Slowly bring to a boil then reduce the heat to medium. Cook for about three minutes to take the bite of the garlic out and infuse the sauce with flavor. Take a few tablespoons of the hot liquid and combine with the peanut butter. In another small bowl, take another 1/4 cup of the hot liquid and whisk in the corn starch until dissolved. Add the peanut butter mixture back, stir until it's been fully incorporated and smooth. Add the corn starch mixture and bring back to a boil. Cook for another two to three minutes until the sauce has thickened.
For this I used a small nonstick frying pan, yielding six-inch wrappers. You can make larger wrappers for larger lumpias.
Heat the pan over medium heat. Brush a little oil in the pan and scoop a 1/4 cup amount of batter into the pan. Swirl the pan around to cover the surface. The edges will pull from the sides of the pan indicating that the crepe is ready to flip. This will take about two minutes. Flip and cook the other side for another minute or two. The wrappers will not be brown and you don't want them crisp either so watch them carefully.
Take a lettuce leaf (remove the hard white parts) and lay on top of one lumpia wrapper, leaving a small portion of the lettuce above the top edge of the wrapper. Add some of the vegetable/tofu filling and fold each side on top and flip over to keep the seam side down. Drizzle with the sauce and top with crushed peanuts.
Vegetables: You can add to the mix julienned jicama, alfalfa sprouts, sweet potatoes and/or chickpeas
Vegetarian Broth: I like Ocean's Halo Veggie Broth. If you want to use a non-vegetarian broth, I like Swanson's Low-Sodium Chicken Broth.
Lumpia Sauce: as mentioned above, you can just use chicken broth or the vegetable broth for the entire two cups of liquid. The use of mushroom liquid is optional.
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