Saute the vegetables in a very hot wok or saute pan. When they are almost cooked add enough of the ginger soy vinaigrette just to coat them. Cool in a strainer so as to let all of the excess wetness not create a wetness problem for the wrapper.
Now lay out one lumpia wrapper at a time. Center the vegetables and a strip of the tuna on the lower third of each wrapper. Roll them up until almost closed folding in the sides as you do. Seal with the water by rubbing the lumpia's edges with your water moistened fingers.
Note: These can be prepared ahead by as much as a full day and kept refrigerated covered with plenty of plastic wrap to keep the wrappers from drying out.
For the dish: Wasabi, as desired
Heat four bowls until very warm.
Place enough oil in a fryer or large pan to fry the stuffed lumpia. Bring the oil to 350 degrees and fry them until crisp. (You may do this in batches keeping them warm). Drain on paper toweling.
Cut a tiny amount of the end of each of the lumpia wrappers off. (This is just excess dough and it will allow the lumpia to stand upright). Cut them in half on a strong 45 degree bias angle. Now stand them up and place them in the center of the bowls.
Place 3 of the warm clams in each of the four bowls. Now spoon the fermented black bean mixture into the bowls. Place the wasabi on the rims of the dish as desired. Serve. Note: The dish may be garnished with lime wedges, cilantro leaves and/or dots of salsa Sriracha (a very red Southeast Asian hot sauce).
Fermented black beans:
Place the clams in a small saucepan with a lid. Add the white wine and steam them open on medium high heat until the clams open. Remove from the heat and set aside, keeping them warm Combine the white wine, mirin, rice wine vinegar, ginger, garlic and jalapeno in a small saucepan on high heat and reduce by half, (about 3 minutes).
Add the chicken stock and reduce the mixture to about 1/2 cup, (about 15 minutes.) Add the scallions and the fermented black beans and cook until just a little bit of liquid remains. Whisk in the butter and keep warm.
Gingersoy vinaigrette to dress the Asian vegetables:
Combine all of the above together and keep at room temperature if preparing the dish directly. Otherwise refrigerate until almost ready to cook Note: Any extra vinaigrette can be stored cold for a week or so.