Vegan Fried Carrot-Jicama Lumpia with Garlic Soy Dipping Sauce

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subheading: 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

subheading: 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

Directions at vegnews.com

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