Heat the oil in medium using a wok or large frying pan. When the oil is already hot, saute the garlic and onions until aromatic, about 1 minute.

Add the carrots, green beans and cabbage and stir-fry for about 3 minutes. Add the bean sprouts and jicama and pour in the soy sauce and oyster sauce. Season with a little pepper. Mix everything and cook for another 1-2 minutes until all the vegetables are tender but still retain some crunch. Adjust seasoning, if needed, by adding more salt, soy sauce, etc. to taste.

Remove from the heat and place in a strainer or colander to drain all the liquid remaining. Allow to cool completely.

To make the spring rolls, place about 2 tablespoon of the filling in one of the corners of the wrapper. Roll the corner with the filling (spreading it a little) towards the middle. Fold the sides inward to seal, then continue to roll until you have about an 2 inches left of the wrapper. Using your finger, brush the edges with a little water then seal completely. Make sure it is tightly secured. Place the finished roll on a platter with the sealed side downwards. Repeat until all the filling is gone. If you wish to see the illustration on how to make the spring rolls, please click here. For this recipe, I doubled the wrapping as this Lumpia is bigger than the Lumpiang Shanghai (meaty spring rolls).

Heat the oil in a deep pan until hot (it is ready when a tiny piece of bread dropped into the oil sizzles immediately). Fry the spring rolls in batches avoiding overcrowding for about 3-5 minutes or until medium brown in color. Transfer to a colander lined with paper towels. Place the spring rolls upright to ensure proper draining.

Serve with sweet chili sauce or to be authentic a spicy vinegar sauce. Enjoy immediately!