Defrost and cut pandan leaves into 1-inch pieces. In a blender, combine the pandan leaf and water. Blend for about 1 minute and strain through very fine strainer. Reserve the green liquid. Whisk the dry ingredients together in a bowl, and make a well in the center. In a medium bowl, combine the liquid ingredients. Slowly pour the liquid into the well and thoroughly combine. Strain through a very fine strainer. Refrigerate for at least 1 hour. The consistency should be that of heavy cream. If necessary, add water to loosen. 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 the 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 pandan 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" Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 52 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from Romy Dorotan, Chef/Owner; Cendrillon, 45 Mercer Converted by MM_Buster v2.0n.