Ingredients

• FILLING
• 1 Cup chicken
• 1/2 Cup Shrimp
• 1 Medium size onion
• 3 cloves of garlic
• 1 Bunch of lettuce
• 1 Cup carrots, thin strip
• 1 Cup green beans, cut diagonally
• 1 Cup jicama (singkamas) , thin strip
• 1 Cup heart of palm (ubod ng niyog) thin strip
• 1 Tablespoon sugar
• Cooking oil
• Salt and pepper
• SAUCE
• 2 Cups water
• 1/2 Cup brown sugar
• 3 Tablespoon soya sauce
• 3 Tablespoon corn starch
• 3 Tablespoon water
• Pinch of salt
• WRAPPERS
• 1 Cup Flour
• 1 Egg, beaten
• 1 Tablespoon oil
• 1 1/2 Cup water
• Pinch of salt
• TOPPINGS
• 5 cloves of garlic
• 4 Tablespoon water
• Pinch of salt

1. FILLING
2. Heat oil in a frying pan, saute’ the garlic and onions.
3. Add the chicken strips. Cook for 3 minutes or until tender.
4. Add shrimps and simmer for a few minutes or shrimps turn pink.
5. Add vegetables and stir-fry for about 5 to 10 minutes,
6. Season with salt, pepper and sugar, simmer for another minute.
7. Set aside and let it cool.

1. WRAPPERS
2. Beat the egg in a mixing bowl.
3. Add water, salt and oil while beating.
4. Slowly add the flour then mix thoroughly.
5. Pour the mixture through a mesh strainer to remove the lumps.
6. Turn the stove on to medium heat and put the non-stick pan in place
7. Grease the pan with oil or butter.
8. Pour about 1/2 cup of mixture and tilt the pan to spread evenly.
9. Cook until the side part of the mixture separates from pan.
10. Remove the crepe and place in a flat plate. Set aside.

1. SAUCE
2. In a saucepan, pour the water and brown sugar, bring to a boil.
3. Dilute the cornstarch in water and pour in the saucepan.
4. Add soya sauce and salt, mix well until the mixture gets thick.

1. TOPPINGS
2. Add minced garlic and salt in water.