In a wok, heat oil and saute garlic in canola oil in medium heat.
Add onions and browned tofu. Pour in half of the broth, celery and salt.
Simmer for a while. Add carrots and turnips until tender.
Stir in green peas, pechay and corn.
Pour in the remaining broth and basil.
Allow to cook for another 2 minutes.
Remove vegetable mixture from heat, drain and cool.
Lay eggroll wrapper on a plate.
Place a lettuce leaf and 1/3 cup vegetable filling.
Tuck one end and roll tightly.
To keep egg rolls soft and fresh, wrap in wax paper.
Serve with lumpia sauce.