For the Wrappers

1. Mix cornstarch and water in a large bowl. Whisk together until smooth. Add eggs and salt. Beat to combine until smooth.
2. Set a 9-inch nonstick pan over low heat. Lightly spray surface of pan with nonstick cooking spray.
3. Add ¼ cup batter. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook for about 30 to 40 seconds.
4. When the edges of the batter begin to pull from the sides and small bubbles begin to form in the middle of crepe, gently flip and cook the other side of the wrap until top is firm and dry.
5. Gently slide it onto a plate when done. Repeat with remaining batter, spray pan with nonstick cooking spray in between to keep the wrap from sticking.

For the Filling

1. In a pan over a medium heat, saute onions and garlic.
2. Add in carrots and celery. Add ubod and soy sauce.
3. Lower heat, cover and cook for about 10 to 15 minutes or until ubod and carrots are tender. Season with salt and pepper to taste.
4. Remove from pan and drain off oil and juices.
5. Lay down a fresh crepe on a plate.
6. Add a lettuce on the middle and spoon in about ¼ cup of the filling across the middle of wrapper.
7. Fold the sides to make a roll. Set aside.

For the Sauce

1. In a sauce pan over medium heat, put 2-1/2 cups of the water, soy sauce, brown sugar and salt. Mix.
2. Stir regularly as the mixture is brought to a boil.
3. Add garlic and peanuts when the sugar is dissolves and cook for another 2 to 3 minutes.
4. In a separate bowl, combine corn starch and the remaining ¼ cup water. Stir until mixture is smooth.
5. Whisk vigorously then put corn starch mixture into the pan with soy sauce mixture.
6. Stir regularly until the mixture thickens.
7. Add peanut butter and stir until it dissolves into the sauce.
8. Pour sauce over lumpiang sariwa.
9. Serve and enjoy.