Vegetables
2 tbsp. olive oil
3 cloves garlic, finely chopped
1 medium onion, finely chopped
½ cup green beans, finely sliced
½ cup carrots, finely chopped
½ cup celery, finely chopped
1 cup bean sprouts
pepper , to taste
soy sauce, to taste
1 tsp sesame oil
mini spring roll wrappers
3 tbsp water
oil , for frying
Dip
3 garlic cloves , finely crushed
½ cup vinegar , of choice
⅛ tsp. ground pepper
pinch salt
1 tsp shallots, finely chopped
1 chili pepper, chopped (optional)
Vegetables
In a pan, heat oil medium-hot, and then add garlic.
When garlic is slightly brown, add onions and other vegetables and stir-fry until almost done.
Season with pepper, soy sauce and sesame oil.
Set aside, draining excess liquid.
Separate mini spring roll wrappers and cover with damp cloth.
Take one wrapper at a time, laying each wrapper on a plate.
Place a tbsp. of vegetables on the wrapper, and wrap vegetable mixture firmly, sealing the edge with a little water.
Heat oil in a deep frying pan on ‘hot’ stove setting and fry spring rolls until lightly browned (using a deep fryer is best). Serve hot with garlic-vinegar dip.
Dip
Mix ingredients in a glass bowl and add more vinegar, pepper, and salt as required.
Sugar: 2g
:
Calcium: 12mg
Calories: 50kcal
Carbohydrates: 4g
Fat: 4g
Fiber: 1g
Iron: 1mg
Potassium: 95mg
Protein: 1g
Saturated Fat: 1g
Sodium: 11mg
Vitamin A: 1173IU
Vitamin C: 10mg
