Julienne, then saute chicken in peanut oil on medium-high heat. Add
ginger, garlic, sherry and oyster sauce. Add julienned vegetables and
stir-fry until tender. Cool in refrigerator. Place mixture in centers of
lumpia wrappers, wrap two opposite sides over filling, then roll loosely.
Moisten edges with egg whites. Deep-fry in oil until golden brown.
