<>string beans - about a handfull, julienned
<>cabbage - about two handfuls, shredded into pieces about 2-3 inches long
2 carrots - julienned
bean sprouts - about a handful
tofu - about half to 3/4 a package; cut into 1/4" by 1/4" by 2.5" pieces and fry in oil until
golden brown (no need to over cook, this dries it out too much)
1 medium onion - chopped
salt and pepper to taste
<>oil (canola for frying) <>
<>corn starch water paste
lumpia wrappers <> - these are available in the freezer section of stores that carry Asian foods. <>If  you use the "egg roll wrappers" from most standard grocery stores, it will be ok, but if you can find these thinner wrappers, it will be much, much better.  Allow to defrost and then carefully separate into individual wrappers.  Cover with a damp paper towel to keep from drying out.

<>vegetables one at a time starting with the firmest (carrots, beans) and working through the list, stir <>frying for a minute or two until limp.  Add the cooked tofu (and pork), salt and pepper to <>taste.  At this point you can just serve it as a vegetable stir fry or cool the filling and<>proceed to make the spring rolls.>

<>Place a heaping spoonful of filling in a lumpia wrapper and form/roll into a long, thin spring  roll, using a paste of water and corn starch as an adhesive to seal.  Set each completed spring roll aside until all spring rolls are assembled.  They may be frozen at this point (place on waxed paper on a cookie sheet in the freezer; once frozen, place in a ziplock bag; fry frozen, no need to defrost).

<>Fry the spring rolls in a couple of inches of canola oil until golden brown. Allow to drain completely by tilting them up and allowing them to drain from top to bottom.  Serve with a dipping sauce made of vinegar (cider or plain) mixed with tabasco sauce) or with a sweet <>duck sauce.
<>