LUMPIA
EGG ROLLS:
2 TBS PEANUT OR OTHER VEGETABLE OIL
2 CLOVES GARLIC, MINCED
1 SMALL ONION, CHOPPED
2 CUPS BEAN SPROUTS
2 CUPS SHREDDED CABBAGE
1 CARROT GRATED
1 SMALL SWEET POTATO, GRATED
12 SPRING ROLL, EGG ROLL OR RICE PAPER WRAPPERS
OIL FOR DEEP FRYING
DIPPING SAUCE:
8 TBS SOY SAUCE
2 TBS BROWN SUGAR
1. HEAT 2 TABLESPOONS OIL IN A WOK OR LARGE SKILLET. ADD GARLIC AND ONION AND SAUTE UNTIL LIMP.
2. ADD BEAN SPROUTS, CABBAGE, CARROT AND SWEET POTATO. STIR-FRY UNTIL VEGETABLES ARE CRISP-TENDER. DRAIN THOROUGHLY.
3. PLACE ABOUT 2 TABLESPOONS OF MIXTURE ON EACH WRAPPER. FOLD ACCORDING TO DIRECTIONS ON THE WRAPPER PACKAGE. MOISTEN WRAPPER EDGES WITH WATER TO SEAL.
4. HEAT PEANUT OIL IN A DEEP SKILLET OR POT TO 350. FRY A FEW LUMPIA AT A TIME UNTIL GOLDER BROWN ABOUT 4 TO 5 MIN (CROWDING CAUSES THEM TO BECOME SOGGY).
5. DRAIN ON PAPER TOWELS AND KEEP WARM IN THE OVEN WHILE FRYING REMAINING LUMPIA.
6. MIX TOGETHER SOY SAUCE AND SUGAR. SERVE LUMPIA HOT, WITH SOY DIPPING SAUCE. MAKES 12 SERVINGS = 145 CALORIES EACH