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

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. Use beaten egg as a glue where needed.

(1) 1/3 cup.