LUMPIANG SOTANGHON

1 tbsp. Cooking Oil
3 cloves Garlic, finely chopped
1 pc. Onion, small, finely chopped
¼ cup Celery, finely chopped
½ cup Carrots, sliced thinly into strips
1 ½ cups Sotanghon, soaked in water then drained
½ - ¾ cup Water
1 pc. Shrimp Broth Cube
1 cup Beansprouts
8-10 pcs Lumpia Wrappers
Oil for Frying

PROCEDURE:

1. Saute garlic, onion in hot oil. Add celery and carrots and cook for 2 minutes.
2. Add the drained sotanghon, water and Shrimp Broth Cube. Simmer until sotanghon is cooked.
3. Add the beansprouts and cook for one more minute. Remove from heat.
4. When the sotanghon filling has slightly cooled, get 1-2 tablespoons of the mixture and wrap in lumpia wrapper.
5. Fry in hot oil and drain.
Tip: For the dipping sauce, make a mixture of vinegar, crushed garlic and soy sauce.