Wrappers

• 1 cup all-purpose flour
• 1 cup rice flour (not glutinous)
• ⅓ cup ube (purple yam) flour
• ½ teaspoon salt
• 2 large eggs, beaten
• 1 cup coconut milk

Filling

• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 leeks, white parts only, trimmed, cleaned, and thinly sliced
• ½ Napa cabbage, thinly sliced
• 2 cups bean sprouts
• 1 large carrot, cut into matchstick pieces
• 1 small jicama, peeled and cut into matchstick pieces
• 12 snowpeas, trimmed and thinly sliced on the diagonal
• 12 shiitake mushrooms, stemmed, cleaned, and thinly sliced
• 4 teaspoons fish sauce, or to taste
• ½ teaspooon freshly ground black pepper, or to taste

Peanut Sauce

• 1 tablespoon vegetable or peanut oil
• 1 stalk lemongrass, white part only, minced
• 1 garlic clove, minced
• 1 shallot, minced
• One 2-inch piece fresh ginger, peeled and minced
• 1½ cups roasted peanuts, finely ground in a food processor
• 1 cup coconut milk
• 1–2 small fresh bird’s-eye chiles, minced (optional)
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce, or to taste
• ¼ teaspoon freshly ground black pepper, or to taste

• Fried garlic slices, for serving

1. ½ cup roasted peanuts, coarsely chopped (optional)
2. To make the wrappers, sift together the flours and salt into a large bowl. In a separate bowl, whisk the eggs with the coconut milk and 1 ½ cups water and add to the flour mixture. Whisk until blended and smooth, adding more water if the batter is too thick. (It should have the consistency of heavy cream.)
3. Warm an 8-inch nonstick skillet over medium-low heat. Add about 2 tablespoons batter to the pan (using a 1-ounce ladle is the easiest way to get all the batter into the pan) and quickly rotate, spreading over a thin layer, like a crêpe. Cook until the wrapper is set and the edges begin to curl, about 2 minutes. (The underside should stay purple—if it starts to brown, turn the heat down a little.) Flip and cook on the other side for 30 seconds longer, or until cooked through. Repeat with the remaining batter and stack the finished wrappers on a large plate. You’ll have about 30 wrappers that measure about 6 inches in diameter. Keep covered with a very slightly damp towel to prevent drying.
4. For the filling, in a large skillet or wok, warm the oil. Add the garlic and stir over medium-high heat until fragrant, about 1 minute. Add the leeks, and sauté until slightly softened, about 2 minutes. Add the cabbage, bean sprouts, carrot, jicama, snowpeas, and mushrooms. Cook, stirring often, until the vegetables are tender but still crunchy, about 5 minutes. Season with the fish sauce and black pepper to taste.
5. To make the peanut sauce, heat the oil in a small saucepan over medium-high heat. Add the lemongrass, garlic, shallot, and ginger. Cook, stirring often, until lightly browned, 2 to 3 minutes. Add the peanuts and the coconut milk. Reduce the heat to medium and simmer, uncovered, stirring often, until thickened, about 5 minutes. If the sauce is too thick, stir in a little water. Add the chiles, vinegar, soy sauce, fish sauce, and black pepper to taste and cook for another minute. The sauce can be made several days in advance.
6. To assemble, lay a wrapper on a plate. Spread with ¼ cup of the filling, and roll into a thick cylinder, seam side up. Top the finished rolls with the peanut sauce, fried garlic slices, and coarsely ground peanuts, if desired.