Ingredients

1 pkg. lumpia wrappers (16 to 20 per pkg.)
5 lg. dried mushrooms
2 C. fried tofu OR 1 C. fried tofu & 1 C. shredded bell peppers
1 C. bamboo shoots
1 C. shredded cabbage (head or won bok)
2 stalks celery
1/2 lb. bean sprouts
2 Tbsp. vegetable oil for stir-frying
(The above ingredients make about 18 spring rolls.)
SAUCE:
1 tsp. salt
2 tsp. sugar
2 Tbsp. oyster sauce
2 tsp. cornstarch
1/4 C. chicken broth
1 egg, beaten (to seal lumpia wrappers)
4 C. oil for deep-frying

Cooking Instructions

Soak mushrooms in water until soft, discard stems and slice finely. Slice tofu, bamboo, celery, pepper, cabbage into thin shreds about matchstick size. Wash bean sprouts and drain. Stir-fry all ingredients with a little oil in a wok, pour in the sauce mixture and cook until mixture thickens. Cool everything before wrapping. Lay out mixture on lumpia wrapper as diagrammed. Use beaten egg as a glue where needed. (1) 1/3 cup.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)