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Malaysian   -   Vegetable Spring Rolls (Lumpiah Sabah)   adapted from The Exotic Kitchens of Malaysia by Copeland Marks

Description
Ingredients
  • 1 Tablespoon Olive Oil
  • 1 Cup Cabbage -- finely shredded
  • 1 Medium Carrot -- grated
  • 1 Cup Bean Sprouts
  • 1 Cup Jicama -- julienned
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 10 Spring Roll Wrappers
  • 1 Medium Egg -- beaten
  • 2 Cups Oil -- for frying
Directions Heat oil in skillet, add all vegetables, salt and pepper. Fry for 4 minutes. Strain mixture to remove excess liquid. Set aside. Place 2 tablespoons of mixture onto a wrapper. Roll the wrapper over once then fold over each end. Roll into a cylinder, then moisten top edge with egg. Fold over once more to seal. Heat oil in pan and fry until crisp brown. Drain on paper towels. Serve with chili puree.
Serves 5
Time to Make 0:00



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