(Vegetables Eggroll)
Ingredients:
1 lb togue mung bean sprouts
1 medium-sized carrot julienned
1 teaspoon garlic minced
1 tablespoon onion minced
2 tablespoons fish sauce
3/4 cup dried shrimps
1 cup fried tofu chopped
1/8 teaspoon ground black pepper
Spring roll wrapper
3 to 4 cups cooking oil
PROCEDURE:
*Heat a wok or a frying pan and put-in 2 tablespoons of cooking oil.
*When the oil is hot enough, Sauté the garlic and onions.
*Add the dried shrimps and cook for 1 minute.
*Put-in the fried tofu then stir.
*Add the fish sauce and ground black pepper.
*Put-in the mung bean sprouts and cook for 2 minutes.
*Add the carrot and cook for 1 to 2 minutes. Remove from the pan and let cool.
*Wrap the cooked vegetable in spring roll (lumpia) wrapper.
*Pour the remaining cooking oil in a cooking pot or deep fryer then apply heat.
*Deep fry the wrapped lumpia until the color of the wrapper turns golden brown.
*Remove from the cooking pot or deep fryer and place in a container lined with paper towel to absorb excess oils.
*Transfer to a serving plate
*Serve with sweet chili sauce or vinegar and onion dip
