Vegetable Lumpia – – Vegetable Lumpia: carrot, bell pepper (green), onion (yellow), celery, baby bok choy, green onion, bean sprouts, garlic, canola oil, soy sauce, black pepper, ginger (powdered or substitute fresh), lumpia wrappers (Menlo brand), egg (beaten with 2 tbsp. water), canola oil (for frying), Dipping Sauce: soy sauce, rice wine vinegar, sesame oil, red pepper flake (optional to taste), Wash, trim and prepare the vegetables. Dice to 1/8" (cut vegetables as consistently as possible. See photo.).; Heat 3 tbsp. canola oil in a large pot. Add the carrot, bell pepper, onion and celery and saute for about two minutes. Then add the baby bok choy and green onion and saute for one minute. Then add the bean sprouts and garlic and saute another minute. ; Now add the soy sauce, black pepper and ginger. Reduce for about a minute. Remove from heat and let cool.; Remove the lumpia wrappers from the package and separate each wrapper. Prepare the egg wash.; Place one wrapper on a flat surface. Think of the corners of the square like the points of a compass. Spoon 2 tbsp. of the vegetable mixture at the lower (south) corner. Roll the south corner over the mixture and then again. Now fold the east and west corners to the center. Rub a little egg wash at the north corner. Now roll all toward the north corner to seal. Repeat until all of the vegetable mixture is rolled.; Add oil to a deep pot and fill the bottom about 3/4" with oil. Heat to 375 degrees F. Add 4 or 5 rolls to the pan. Cook in batches to avoid overcrowding in the pan. Fry to a golden brown on each side. Remove and drain on paper towels. Continue to fry more batches.; Serve with dipping sauce.; –