Lumpiang Togue Recipe needed...?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Lumpiang Togue Recipe needed...?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Lumpiang Togue Recipe needed...?),it will help you,my kids.

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Original ingredients like sold from the street corners in Manila. No American vegetable subtitutes please.

Answers:
"Lumpiang Togue
(Beansprouts Spring Rolls)

1/2 cup minced pork or chicken or beef (optional)*
1 tsp cornstarch
1 tsp cooking wine
1/4 tsp salt
4 cups togue (beansprouts) [about 400 gm]
1 stalk celery - shredded
1 medium carrot - finely julienned
8 big egg roll wrappers (about 9 inch x 9 inch)
2 Tbsp oil

*Seasoning:
1 Tbsp sugar
1 tsp salt
1/4 tsp freshly ground black pepper
1 tsp sesame oil

*Flour Paste:
1 Tbsp flour
1 Tbsp water

*Dip:
2 Tbsp vinegar
2 Tbsp soy sauce
1 garlic clove - smashed

Mix all seasoning, flour paste and dip ingredients separately. Set aside.
In a bowl, mix the cooking wine, salt, and cornstarch. Stir until salt is dissolved. Add the meat into it and mix to combine.
In a wok, heat the oil. Tip in the meat mixture and cook until meat changes color - about 3 minutes. Making sure to mash it from time to time to separate the meat.
Turn heat to high and add in all the vegetables. Stir fry for 2 minutes.
Remove from heat and transfer to a colander.
Mix in the seasoning. Leave to drain in the colander for several hours or until completely cool and fully drained.
Place the egg roll wrappers on a clean working surface. Put about 3 Tablespoonful of the vegetable mixture on the wrapper. Fold and roll like an envelope.
Seal with the flour paste.
Deep fry for a few minutes or until golden brown. Drain vertically on a small colander or sieve or on paper towels. Serve warm with the dip.
Note: You may replace the meat with shredded mushrooms or omit it altogether. The vegetables can be varied as well according to your taste as long as you keep the volume/amount the same."

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