ArcaMax

2 Tbsp. olive oil
3 cloves garlic, finely chopped
1 medium-sized onion, finely chopped
One half cup green beans, finely sliced
One half cup carrots, finely chopped
One half cup celery, finely chopped
1 cup bean sprouts
Pepper to taste
Soy sauce to taste
1 tsp. sesame oil
Mini spring roll wrappers
3 Tbsp. water
Oil for frying

In a pan, heat oil medium-hot then add garlic. When garlic is slightly brown, add onions then stir-fry the vegetables until almost done. Season with pepper, soy sauce and sesame oil. Set aside, draining excess liquid. Separate mini spring roll wrappers and cover with damp cloth. Take one wrapper at a time, laying each wrapper on a plate. Place a tablespoon of vegetables on the wrapper, and wrap vegetable mixture firmly, sealing the edge with a little water. Heat oil in a deep frying pan on 'hot' stove setting and fry spring rolls until lightly browned (using a deep fryer is best). Serve hot with garlic-vinegar dip.

Garlic-Vinegar Dip

3 cloves garlic, finely crushed
One half cup vinegar of choice
One eighth tsp. ground pepper
Pinch of salt
1 tsp. shallots, finely chopped
1 chili pepper, chopped (optional)

Mix ingredients in a glass bowl and add more vinegar/pepper/salt as required.

The Skinny: Since these are fried, just have a couple.