Vegan Carrot-Jicama Lumpia With Garlic Soy Dipping Sauce | VegNews

Ingredients

• For the lumpia:
• 2 tablespoons sunflower oil
• 4 garlic cloves, finely chopped
• 1 medium onion, finely chopped
• 1 cup julienned carrots
• 1 cup julienned green beans
• 1 cup cubed jicama
• 2 cups shredded green cabbage
• 2 cups bean sprouts
• 3 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce
• 1 teaspoon
• mushroom powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• Lumpia or
• spring roll wrappers
• 2½ cups canola oil for deep frying
• For the dipping sauce:
• 1 cup soy sauce
• ¼ cup white vinegar
• 1 teaspoon garlic, minced
• 1 tablespoon onion, diced
• ¼ teaspoon red pepper flakes