Recipes by Zola - Appetizer: Mini Vegetable Lumpia with Garlic-Vinegar Dip

HEALTH ALERT:
M.D. Uncovers
a New West
African Herb
that Melts
Fat Right
off Your
Body!

Learn More
HERE

ArcaMax Publishing > Home & Garden > Recipes > Recipes by Zola

Your email address is safe with us. View our Privacy policy.

Food and Wine Pairing Guide:

Match the perfect wine with your recipes using our Wine Pairing guide

The Funnies:

Get free jokes, comics, and more! See them all on
our funnies page

Books:

Read the classics online or by email. More details on the books page

Appetizer: Mini Vegetable Lumpia with Garlic-Vinegar Dip

2 Tbsp. olive oil
3 cloves garlic, finely chopped
1 medium-sized onion, finely chopped
1/2 cup green beans, finely sliced
1/2 cup carrots, finely chopped
1/2 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

In a pan, heat oil medium-hot then add garlic. When garlic is slightly brown, add onions then stir-fry the vegetables 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 tablespoon 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.

Garlic-Vinegar Dip

3 cloves garlic, finely crushed
1/2 cup vinegar of choice
1/8 tsp. ground pepper
Pinch of salt
1 tsp. shallots, finely chopped
1 chili pepper, chopped (optional)

Mix ingredients in a glass bowl and add more vinegar/pepper/salt as required.

The Skinny: Since these are fried, just have a couple.

This news arrived on: 05/18/2005

Share this Story