Ingredients
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
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)
Preparation
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.
Mix ingredients in a glass bowl and add more vinegar, pepper, and salt as required.
