1 lb. Bean sprout
1/4 lb. Green Beans(cut diagonally)
1 Medium Carrot(cut into strips)
1 Medium Trunip(cut into strips)
1 onion sliced thinly
1 lb. mushrooms
2 cloves garlic(minced)
2 tbs cooking oil
1 cube chicken or beef bullion
In a wok, heat 2 tbs of cooking oil, saute garlic and onions until
golden brown, stir-fry carrots, green beans, turnip and mushroom, then put
in the bullion, lastly put in the beansprout(do not over cook) when done
Cool in a colander while allowing liquid to drain out. Save the broth for
for the sauce. When cool, wrap in springroll wrapper with a leaf of lettuce
showing at one end. Serve with Springroll sauce.
Sprinroll Sauce or Paalat
1/2 c. sugar
1 tbsp. soy sauce
2 c. broth(from the stir-fry)
1 tsp. salt
2 tbsp. crunchy peanut butter
2 tbsp. cornstarch disperesed in 1/4 c. water
4-6 Cloves garlic minced
Blend first 5 ingredients together. Bring to boil. Thicken with cornstarch
Sprinkle with minced garlic and serve.
You can deep fry the springrolls just eliminating
the use of the Springroll sauce, and the use of the leaf lettuce.
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