Prepare the filling by heating oil in a pan or wok.
Saute onion and garlic until onion becomes soft and transparent.
Add sweet potato. Stir. Pour water and let boil.
Add Knorr Shrimp Cube. Stir. Cover and continue to cook in medium heat for 5 minutes.
Remove the cover and let water evaporate. Add tofu and shrimp.Stir fry for 1 minute.
Add cabbage,green beans, and carrot. Continue to stir fry for 3 minutes.
Season with fish sauce and ground black pepper. Set aside.
Meanwhile, make the fresh lumpia wrapper by beating the eggs in a large bowl. Pour oil and water. Whisk until all ingrediests are blended.
Slowly whisk-in flour into the mixture. Continue to whisk until all ingredients are well blended.
Heat a non-stick pan. Lightly grease with oil or spray cooking oil.
Scoop around 7 to 8 tablespoons of the lumpia wrapper mixture and pour into the pan. Swirl the pan to spread the mixture. Continue to cook in medium heat for 1 minute or until the wrapper is cooked. Note: the fresh lumpia wrapper is done when it gets unstuck from the pan.
Remove the fresh lumpia wrapper from the pan. Arrange in a plate. Set aside. Note: perform this step until all the wrapper mixture are consumed.
Prepare the Lumpiang Sariwa Sauce by boiling water in a sauce pan. Add soy sauce, brown sugar and garlic. Stir.
Dilute cornstarch in 3 tablespoons water. Pour the mixture into the sauce pan. Stir and continue to cook until the sauce thickens.
Assemble the fresh lumpia (lumpiang sariwa) by laying a piece of wrapper flat on a large plate. Put a piece of lettuce leaf in the middle of the wrapper and top with the fresh lumpia filling and chopped parsley. Secure the filling by folding the lower part of the wrapper upwards until it reaches the filling, and then fold the sides inwards. Arrange each piece on a plate and top with lumpia sauce and sprinkle some crushed peanuts.
Serve. Share and enjoy!