LUMPIANG GULAY (Vegetable Egg Rolls)

Ingredients:
2 cloves garlic, minced
1 tablespoon vegetable oil
1 medium-sized onion, sliced
1 small yam, peeled and cut into thin 1-inch strips
1 medium-sized potato, peeled, cut into thin 1-inch strips
1/2 lb. green beans, thinly sliced diagonally
1 carrot, peeled and cut into thin 1-inch strips
1/4 part of a whole cabbage, cut thinly into long strips
2 tablespoons soy sauce
salt and pepper to taste
thin egg roll (lurn pía) wrappers
vegetable oil for frying egg rolls

Method:
In a deep skillet over medium heat, sauté garlic in oil until lightly browned. Add onion, stir for 1 minute. Add yam, potato, green beans, carrot, soy sauce, salt and pepper.

Stir and cook in medium heat for about 10 minutes or until vegetables are crisp-tender. Add cabbage. Cook for another 3-4 minutes. Remove from heat. Set aside and let cool.

If using a package of frozen thin egg roll wrappers, carefully separate wrappers into individual pieces when totally defrosted. Place 2-3 tablespoons of the vegetable mixture in a line along the middle of wrapper.

Wrap into rolls securely. Wet edge with a little water to seal. In a non-stick skillet over medium heat, fry egg rolls in vegetable oil until browned on both sides.

Place cooked egg rolls upright in a colander to drain excess oil. Serve while warm and crispy with vinegar sauce on the side.

Vinegar Sauce: In a sauce dish, mix 1/4 cup vinegar, 2 cloves minced garlic, salt and pepper to taste.