Instructions: Whisk the dry ingredients together in a bowl, and make a well in the center. Add the egg whites, water, and coconut milk, a little at a time, incorporating them into the dry ingredients with a whisk. The batter should have the consistency of heavy cream. If it is too thick, loosen with water. Chill in the refrigerator for at least 1 hour.

Heat an 8-inch nonstick skillet over medium-low heat. Meanwhile, remove the batter from the refrigerator, and whisk to remove any lumps, or add water to thin if necessary. Add about 1 1/2 ounces batter to skillet. Rotate the pan so that batter covers entire surface. When lumpia appears dry, turn it with the aid of a rubber spatula, being careful not to let it brown. Remove from pan and set aside.

Place ube crepe on a plate with flat side facing up. Arrange 2 overlapping lettuce leaves so that they extend over the edge on one side. Place 1/4 cup warm Vegetable Filling on the lettuce, and roll. Place lumpia seam-side-down on plate. Drizzle with Peanut Sauce. Serve immediately.

Makes about 30 crepes.

Cuisine: "Philippino"

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