• Prepare the spicy vinegar dipping sauce: in a glass jar, mix the vinegar, birds eye chilies (siling labuyo), garlic, salt, black peppercorns and black pepper. Close the lid tight and shake the jar to mix ingredients. Refrigerate for 3 to 5 days. This allows the vinegar sauce to get enough ‘heat’ and will be spicy enough to serve with the vegetable lumpia. Keep  vinegar sauce in a covered glass container, refrigerated.
• Cook the filling: In a large skillet, over medium high heat, add the vegetable oil. After one to two minutes, add the garlic, onions, celery. Saute for about two minutes till onions are soft. Add the fish sauce and blend well.
• Then add the cubed potatoes and carrots. Cover and cook till potatoes are soft for about ten minutes.
• Add the rest of the vegetables : green beans, finely shredded cabbage. Cook for about five minutes. Season with salt and black pepper. Remove from heat and allow the vegetables saute to cool down before wrapping. Drain liquids. Filling must be dry before wrapping in lumpia-egg wrappers.
• How to wrap the vegetable lumpia: on a dry, flat surface, lay out the egg wrappers or lumpia wrappers individually. On each lumpia, place two tablespoonfuls of the vegetable mixture. Spread out the vegetables in a line, the width of the wrapper. Leave about an inch space on each side for wrapping. Working away from you, wrap the lumpia like a burrito. Roll the wrapper with the filling away from you. Tuck the left and right side inward and keep rolling. Seal the edges with egg wash. Refrigerate for an hour so the edges seal. *Note: To save time, I make these ahead and freeze them in Ziplock bags till ready to cook.
• How to cook the lumpia: In a large skillet, over medium high heat, add the vegetable oil. It will take about 5 minutes for the oil to heat up. It is important oil is hot, but not burning; the temperature affects how crisp the lumpia will turn out. When oil is hot enough, about 350 F if using a thermometer, add the wrapped lumpia. Add a few at a time. Pan fry the lumpia for about 5 minutes on each side till wrapper turns golden brown and is crisp. Turn the lumpia around to cook evenly. Drain on parchment paper to remove excess oil.
• Garnish the vinegar sauce with scallions. Serve the vegetable lumpia warm and crisp with rice and a side dipping sauce of vinegar and bird's eye chilies.
• Cook's comments: This vegetable lumpia is versatile. Feel free to add cubed or sliced vegetables in season which you prefer. Sometimes leftover roast vegetables, chopped up work, too.
• Ingredient information: Lumpia or Chinese spring roll wrappers are made with  wheat flour, water, and oil. They are translucent, thin, beige-colored, about 8 x 8 inches each. Often they are sold frozen in Asian markets or major supermarkets. Lumpia wrappers can be eaten fresh or fried like in this recipe. Do not use the thin Vietnamese rice paper (for fresh Vietnamese spring rolls) to make the lumpia in this recipe.

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