Vegetable Crepe

Ingredients:

2 tablespoons cooking oil
1 cup grated carrots
1 cup grated sweet camote
2 cups shredded cabbage
1 cup well-cleaned bean sprouts
1/2 cup small tofu cubes
3 tablespoons oyster sauce
1/3 cup chopped kinchay
2 tablespoons sesame oil
1/4 cup chopped roasted peanuts
1 pack 7 grams AJINOMOTO GINISA FLAVOR MIX
6 pieces big lumpia wrapper
1 cup native lettuce, separated

Procedure:

• In hot oil, stir fry carrots, camote, cabbage and bean sprouts until half-cooked. Lower the fire.
• Add tofu cubes, oyster sauce, kinchay, sesame oil and peanuts. Mix well.
• Sprinkle AJINOMOTO GINISA FLAVOR MIX and stir fry for another minute. Cool.
• Place 1- 2 tablespoons of vegetable mixture in the middle of egg wrapper with a piece of lettuce. Gather edges and tie with spring onions.
• Serve at once. 

Makes 6 servings.