Drain tofu from packing liquid. Pat dry with paper towels to absorb moisture. Cut into 1/2- inch cubes.
In a wide skillet over medium heat, heat about 2 tablespoons of oil until very hot. Add tofu and cook until crisp and lightly browned. Remove from pan and drain on paper towels. Keep warm.
Remove excess from pan except for about 1 tablespoon. Add onions and garlic and cook until softeend.
Remove vegetable mixture from heat and on a strainer, drain well of liquid.
Add camote and water. Cook until camote is tender and most of liquid is absorbed. Add
Add carrots and cook for about 1 minute or until half-done.
Add cabbage and tofu. Cook for about 1 to 2 minutes.
Add bean sprouts and stir-fry briefly for about 30 seconds. Season with salt and pepper to taste. Cook until vegetables are tender yet crisp.
Separate wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond.
Spoon about 2 tablespoons of vegetable mixture in the middle of the wrapper.
Fold the bottom corner over the filling and then fold in sides. Starting at the bottom, roll up the wrapper to form a tight log around the filling. Repeat with the remaining mixture.
In a skillet over medium heat, heat about 1 inch deep of oil. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown.
Remove from pan and drain on a wire rack set over a baking sheet. Serve immediately.