1 lb. of lean ground pork or 1 lb. thin sliced chicken breast or 1 lb. sliced turkey breast
1/2 c. of each of the different vegetables (carrots, mushrooms, cabbage, broccoli, bean sprouts, etc.)
1 tsp. grated ginger
Salt & pepper
1 tbsp. Worcestershire sauce
1 tsp. cornstarch dissolved in a little water
Spring roll wrappers or lumpia wrappers

Heat a wok or a large fry pan, put in 1 tablespoon of oil. When hot, add the meat of your choice. Fry it well and then add the vegetables of your choice. Add the ginger, salt and pepper and the Worcestershire sauce, saute them for a minute. Pour over the cornstarch which you dissolved in a little water. Stir everything to blend well. Remove from the heat. Make sure all the ingredients are dry by the end.

Take a sheet of spring roll, spread 1 1/2 teaspoons of the mixture on each sheet, moisten all the sides with beaten egg or milk. Fold the 2 side edges and roll the sheet. Heat oil for deep frying and fry rolls until golden brown. Drain them on paper towels.

P.S. You can use less meat and more vegetables.

DIP FOR SPRING ROLLS:

In a small fry pan fry 1 to 2 cloves of garlic with 1/2 teaspoon sesame oil (don't burn the garlic). Pour in soy sauce (amount depends on how many spring rolls you make). When the soy sauce is warm, remove from heat. Dip the spring rolls in.