Filipino Lumpia "popiah"

Ingredients :

5 eggs
1 1/2 cups water
2 tablespoons oil
1/2 cup cornflour
1/2 cup plain flour

Filling:

1 tablespoon oil (Kathy's choice: use butter to melt instead)
500g raw prawns, peeled and deveined (Kathy's choice: boiling before peeling and deveining)
300g canned or bottled bamboo shoots, cut into matchsticks
1 cup bean spouts (Kathy's choice: 30 cents to buy from market)
1/2 cup peanuts, roasted and roughly chopped
1/2 lettuce, shredded
1 cup fresh coriander leaves (Kathy's choice: 20 cents to buy from market)

1. Beat the eggs, water and oil in a bowl until combined. Whisk in the cornflour and plain flour and beat until smooth. Cover and allow the batter to rest for 20 mins.

2. Brush a small non-stick frying pan or crepe pan with oil and heat over low heat. Add 2 tablepoons of the batter and swirl the pan to ensure the base has a very thin covering; pour any excess batter into the bowl. Cook the crepe for 2 mins or until lightly golden. Turn and cook the other side for 2 mins. Repeat with the remaining batter.

3. To making filling: Heat the oil in non-stick pan, add the prawns (cut in half, lengthways, if large) and cook over medium heat for 5 mins or until bright pink. Have the other filling ingredients ready to use — set them out on plates or a board.

3. To each crepe with a little shredded lettuce, a few coriander leaves, prawns, bamboo shoots, sprouts and peanuts, fold in the sides and roll up to enclose the mixture.