Filipinos refer to vegetable lumpia as “fresh” to distinguish it from “fried” lumpia. They both contain sauteed vegetables with a little pork and/or shrimp. In this version of fried lumpia–a vegetable combination I learned from an aunt–small cubes of sweet potatoes are added to create a variety of texture. In making lumpia, store-bought wrappers are convenient. But, there is nothing like home-made egg wrappers. I used to make them with my lumpiang ubod.