Fresh Lumpia (Filipino Egg Rolls) with Sweet Miso Garlic Sauce

Inspired by a recipe at Epicurious by Mark Bittman, food columnist for the New York Times.  Photo by Keith Ferris of the Culinary Institute of  America.

Serves 4

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Lumpia are Filipino egg rolls, similar to crepes.  I prefer them fresh.  You can also deep-fry them.  Some folks use pre-made wrappers, but the homemade ones are easy, I promise.

Ingredients:

Wrappers:
1 duck or chicken egg
1 cup white whole wheat flour
1 cup water
extra virgin olive oil

Sauce:
1/2 cup of water
2/3 cups demerara sugar
2 cloves garlic, minced
2 TB miso
4 T   roasted peanut, chopped


Filling:

extra virgin olive oil
2 garlic cloves,
2 green onions minced
1/2 cup shredded carrot
1/2 cup shredded Napa
1 pound of roasted chicken or pork removed from bone and shredded or tempeh, sliced thin
2 teaspoons black pepper
2 teaspoons dry sherry
1 c. cilantro leaves, trimmed from stems and chopped

To make 8 wrappers:

1. Pre-heat over to 200 degrees F.  Whisk egg until slightly beaten.  Whisk in 1 cup water and 1 cup flour until very smooth. 
2. Heat an 8- or 10-inch well seasoned cast iron over medium heat. When a drop of water skitters across the surface before evaporating, add a teaspoon of oil and spread over pan.  Ladle 2 tablespoons of the batter into the skillet and swirl it around so that it forms a thin layer on the bottom of the pan. Pour the excess batter back in the bowl. When the wrapper is just cooked through and the edges lift away from the pan, remove it without turning it over. Transfer to a ovenproof plate, cover and place in the oven to keep warm.
3.  Repeat with the remaining batter, separating the  lumpia wrappers with parchment paper to keep from sticking and cover with large lid to keep from drying out.

To make sweet garlic miso sauce:

1. Stir sugar and water in a saucepan and cook over low heat until slightly caramelized and thickened, about 5 minutes. 
2. Remove from heat and stir in garlic and peanuts.  After it cools slightly, stir in miso. Set aside.

To make filling:

1.  Coat a large skillet in oil and turn the heat to medium.
2.  Heat a minutes and then add garlic and green onions and cook, stirring occasionally, until fragrant, 15 to 30 seconds. 
3. Add the napa and carrots and cook, stirring occasionally, until softened, about 5 minutes. 
4. Add the meat or tofu and heat through. Add the salt, pepper, and wine and remove from the heat.

To assemble:

1. Lay a lumpia wrapper flat on a work surface and place 2 tablespoons of cilantro leaves on top. 
2. Line 2 heaping tablespoons of stir-fry mixture on top of the cilantro. Fold in the sides and roll tightly, sealing the seam  with a few drops of water spread your fingertip. 
3. Serve two on each plate, garnished with more cilantro and accompanied by a ramekin of the  sauce.