Vegetable Lumpia

I've been making shanghai lumpia and vegetable lumpia as well. My hubby prefers eating shanghai lumpia that's why I've been making it most of the time. But since I love veggies too, I do make vegetable lumpia whenever I'm in the mood. Hubby likes it too but not as much as he likes the shanghai. My vegetable lumpia is not made of purely veggies. I do add a little ground meat to add flavor in it. Here's the recipe.

Ingredients

* 2 Tbs. olive oil
* 3 cloves garlic, finely chopped
* 1 medium-sized onion, finely chopped
* 1/2 C. green beans, finely sliced
* 1/2 C. carrots, finely chopped
* 1/2 C. celery, finely chopped
* 1 C. ground beef or chicken or pork
* 1 C. bean sprouts
* Pepper to taste
* Soy sauce to taste
* spring roll wrappers
* 3 Tbs. water
* Oil for frying
*
* Dip:
* 3 cloves garlic, finely crushed
* 1/2 C. vinegar of choice
* 1/8 tsp. ground pepper
* Pinch of salt
* 1 tsp. shallots, finely chopped
* 1 chili pepper, chopped (optional)

Directions

In a pan, heat oil medium-hot, and then add garlic. When garlic is slightly brown, add onions and ground meat. When meat is browned, add all the vegetables and stir-fry until almost done. Season with pepper and soy sauce. Set aside, draining excess liquid. Separate spring roll wrappers and cover with damp cloth. Take one wrapper at a time, laying each wrapper on a plate. Place a Tbs. 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. You may use a deep fryer if you want. Serve hot with garlic-vinegar dip.

Dip:

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