Cece's Veggie Lumpia(Vegetable eggrolls)

1c.thinly sliced greenbeans
1c. thinly sliced carrots
2c. bean sprouts(washed and drain)
1 clove of  garlic minced
1 small onions/ shallots chopped
1 clove garlic minced
1t. olive oil
2 sprigs of green onions sliced thinly
about a small deck of cards size firm tofu cut into cube
pepper,soy sauce,fish sauce according to  your taste.
egg roll skins(look at the freezer section of Asian store)room temperature
canola oil for frying

1. In 1t. of olive oil, saute garlic and onions until fragrant. Add carrots and green beans cooked in a low heat.
2.Cover.Let the carrot cook until tender. Add the the bean sprouts,green onions and tofu. Season with soy sauce/fish sauce and pepper to your taste. Cook for 2-3 minutes. Drain any liquid and let it cool on a sheet pan before wrapping in egg roll skins.Place about 2 T.of veggie filling on egg roll skin or burrito style rolling and tucking in tightly sealing with a little water at the end.
3.Heat about 1/2c. canola oil in a heavy skillet and fry egg rolls about 2 minutes per sides or until crisp.
Serve with sweet sour sauce or vinegar/pepper, minced fresh garlic and soy sauce mixture.YUM!