First, ensure that the oil used for frying is hot enough to prevent soggy lumpia. The temperature of your oil should be around 350F/180C.  Also, immediately transfer cooked lumpia from the pan straight to a baking sheet or plate lined with paper towels. They will help absorb excess oil and water vapor, which is the main culprit of soggy lumpia.  If you plan to transport your freshly cooked lumpia gulay, keep the lid of the container slightly ajar. Sealing on the cover will cause the water vapor to condense and be absorbed by the spring rolls.