Lumpia is a fried spring roll made with minced meat and a variety of vegetables, made famous as the Filipino eggroll. Some varieties are fried with raw pork or beef, others with cooked filling. For safety reasons I like to fully cook my meat before filling the lumpias.
Lumpias uses an array of vegetables but feel free use what is on hand and personal preference. The only substitutions I wouldn’t make are garlic and red onion because they are the foundation of flavors. I used a series of colorful vegetables like sweet red bell peppers, crunchy celery, savory red onions, and crispy carrots. Soy sauce and rice wine vinegar are added to season the meat. The rice wine vinegar is mellow and sweet, great for balancing the salty bite of soy sauce. Rice wine vinegar is low in acidity, unlike other varieties of vinegars….