Fry bacon over medium-high heat until it just starts to crisp. Add oil and reduce heat to medium. Add cabbage, carrot, leek, garlic and ginger. Cook until cabbage is wilted. Stir in sugar. Turn heat to high and, once the pan starts to sizzle, add soy sauce and vinegar. Mix and allow the liquid to reduce by half. Remove from heat. Spread out spring roll wrappers four at a time. Have a corner face you so that they look like a diamond. (Keep the rest covered with a damp paper towel to keep them from drying out.) Put a small amount of the mixture on the wrapper, then dampen the edges with water. Roll it away from you, stopping halfway to fold in the side corners, then finish rolling. It should look like a cigar with closed ends. Deep fry at 350F until golden brown. Drain on paper towels. Serve with your favourite sauce. Yield: 24