Make the Fresh Wrappers (Crepes)

1. Blend the ingredients. ​Into a high-speed blender, sift in the all-purpose flour and cornstarch. Add in the almond milk, applesauce, oil, and salt. Blend until smooth.
2. Prepare the cooking pan. ​Heat a large, nonstick skillet over medium-low heat. Lightly oil the pan as needed to prevent sticking.
3. Cook 1/3 cup of batter at a time. Once the pan is warmed through, add 1/3 cup of batter, then quickly tip and rotate the pan to spread the batter in a circular motion until as thin as possible.
4. Cook on both sides. ​Allow the batter to cook for about 1-2 minutes or until the crepe appears dry on top. Then, using a spatula, gently flip the crepe and cook for another minute or so to ensure everything is cooked through.
5. Continue until all of the batter is used. Transfer the homemade crepe wrapper to a large, flat plate and continue the process until all of the batter is cooked. This recipe should make about 10 fresh lumpia wrappers.

Filling

1. Sauté the onion and garlic. Heat a large skillet over medium-high heat. Once warm, add in the oil and heat until warmed through. Add in the onion and garlic and sauté until translucent and softened, about 3 minutes.
2. Add the vegetables.​ Stir in the sweet potato and carrots and cook until they just begin to soften, about 2 minutes. Add in the tofu, cabbage, green beans, soy sauce, and ground black pepper. Stir gently to combine and cook for 2 minutes.
3. Stir in bean sprouts and nori. ​Gently stir in the bean sprouts and shredded nori, then turn off the heat. Season with salt and black pepper to taste.
4. Drain the excess liquid. Transfer the filling to a colander or fine mesh sieve over the sink and drain the excess liquid before wrapping.

Sauce

1. Sauté the garlic. In a small pan or pot, heat 1 tablespoon of vegetable oil until warm. Once heated, add in the garlic and sauté for 1 minute, or until fragrant.
2. Add the broth. Into the same pot, add the broth and bring the garlicky broth to a boil.
3. Stir in the remaining ingredients. ​Once boiling, stir in the brown sugar, soy sauce, and vegan fish sauce and mix until uniform. Add in the peanut butter and whisk until smooth.
4. Thicken with a cornstarch slurry. In a small mixing bowl, whisk the cornstarch with warm water until smooth and pour into the saucepan. Continue to cook until the peanut sauce thickens, then season with salt and pepper. Set aside until ready to assemble.

Assembly

1. Add the lettuce leaf. Place a freshly cooked wrapper on a clean surface. Add a piece of lettuce leaf directly over top with its leafy end overhanding by about an inch.
2. Add the filling. ​Directly onto the lettuce leaf, add a scoop of the filling.
3. Close. ​Fold the sides over the middle.
4. Garnish. Pour a generous amount of sauce over the lumpiang sariwa and garnish with crushed peanuts and cilantro. Enjoy immediately while fresh!