1 lb. fish cake (available at Chinatown fish markets)
1 small can bamboo shoots
2 stalks celery
1/2 medium size round onion
1 piece char siu (about 1/4 lb.)
1 piece ham (about 1/4 lb.)
1 egg
2 stems green onion
1 tsp. cornstarch
1 tsp. sugar
dash of salt
dash of pepper


Slice meats, bamboo shoots, round onion and celery in strips. Mix fish cake well with egg, cornstarch and seasonings. Add chopped and sliced ingredients to fish cake mixture and mix well. (Add chopped black mushrooms and chopped fresh water chestnuts, if desired.) Then put mixture onto all-purpose spring roll wrappers (available at your supermarket's refrigerated section or buy lumpia wrappers). Wrap and roll. Heat 1 quart oil in pot for deep frying. Place rolls in hot oil. Fry to golden brown. Slice when cool to desired length.