In a bowl, combine tuna, red bell pepper, carrots, green onions, parsley and red onions. Stir to combine, breaking tuna into smaller pieces. Season with salt and pepper to taste. Stir well.

Separate spring roll wrappers into individual sheets, Arrange a wrapper on a flat working surface. Spoon tuna filling on the bottom part of the wrapper and top with a slice of cheese. Fold the wrapper over the filling and then fold sides. Roll tightly into a log and lightly dab with water on the end to completely seal. Repeat with the remaining mixture.

In a wide pan over medium heat, heat about 1-inch deep of oil. Add tuna lumpia in a single layer and deep-fry, turning as needed, until golden and crunchy. Remove from pan and drain on a wire rack. Serve immediately with a choice of dipping sauce.