LUMPIANG TOGE | VEGETABLE SPRING ROLLS | BEAN SPROUTS | EASY RECIPE
Vegetable spring rolls.
Spring roll wrappers
Oil
2 blocks tofu diced
Half onion diced
5 cloves garlic minced
2 cups julienne yams
1 1/2 cups julienne carrots
2 cups cabbage
1 cup thinly cut celery
4 cups bean sprout
Salt and pepper to taste
1 tbsp soy sauce
Fry the tofu until golden brown.
Cut into cubes and set aside.
In a wok heat oil and saute the vegetables. Mix after every addition.
Onion and garlic until golden brown
Add the sweet potato and carrots. Cook for 4 minutes
Add the celery
Add the cabbage
Add the bean sprout
Add the tofu
Season with salt and pepper
Add the soysauce and mix.
Continue cooking for 3 minutes. Do not overcook the sprouts.
Cool down.
Once it's cooled, wrap them into logs.
Fry until golden brown. Takes 30 seconds and flip over.
Dipping sauce:
Vinegar
Chopped onions
Soysauce
Black pepper.
ENJOY!
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