In a hot wok or saute pan add the oil followed by the mushrooms.  Saute until water evaporates.  Add garlic and ginger, stir and cook 1-2 minutes.  Add scallions and tofu, cook and stir for 5 minutes.  Add soy sauce and vinegar and adjust to taste. Cook until most of the moisture is removed.

If it is too wet you can strain it.  Prepare kale leaves by washing and removing stems.

To make each spring roll, lay out one wrapper with the corner facing you, place a few kale leaves in the center, top with a big spoonful of tofu mushroom filling.  Fold the bottom corner up over the filling, fold in both sides and then continuing rolling.

Heat a thin layer of oil in a frying pan. Once hot, place spring rolls in the hot oil, careful not to overcrowd the pan.  Cook until golden brown and then turn over and finish cooking the other side.  Remove to paper towels.