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  Heat a nonstick pan or wok over medium heat and add oil.  Add the onions, garlic and saute for 1 minute or until it becomes translucent. 
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  Add, sweet potatoes, potatoes, and cover with a lid for about 3 minutes. 
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  Add carrot, chayote, mung bean sprouts, soy sauce, salt, pepper, and stir-fry for about 3-5 minutes. Adjust seasoning by adding more salt to taste. 

To make the Lumpiang:

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  On a large plate place the wrapper, and add about 1-2 tablespoons of the stir fry vegetable on the wrapper. 
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  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 2 inches left of the wrapper.
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  Using your finger, brush the edges with a little water then seal completely. It must be tightly secured.
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  Place the finished roll on a platter with the sealed side downwards. Repeat until all the filling is gone.
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  Frying the Lumpiang
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  Pre heat a deep pan on med heat and add the 1 cup of  oil.
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  Add lumpia, but do not overfill and deep fry lumpia until it turns a golden color.
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  Remove from frying and allow the oil to drain by placing the lumpiang on a plate coverd with a paper towl.
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  Best served with sweet chili sauce or the authentic a spicy vinegar sauce. Enjoy immediately!