Heat 3 tablespoons of cooking oil over medium heat. Sauté chopped onion and minced garlic until onion softens, about 3 minutes. Keep stirring to prevent the garlic from burning.

Add cubed sweet potato and pour in 1/2 cup of water. Let it boil, then add Knorr Shrimp Cube. Cover and cook for 5 minutes until sweet potato is tender.

Remove the cover and let the water evaporate. Stir in fried tofu and shrimp, and stir-fry for 1 minute to combine.

Add chopped cabbage, sliced green beans, and julienned carrot. Stir-fry for another 3 minutes until vegetables are just tender. Season with fish sauce and ground black pepper. Set the filling aside.

In a bowl, beat 2 eggs. Add canola oil and water, then whisk in flour until well blended. Ensure there are no lumps for a smooth batter.

Heat a non-stick pan over medium heat and lightly grease it. Pour in a small amount of the wrapper mixture and cook until done, about 1-2 minutes on each side. Repeat until all mixture is used.

Bring 1 1/2 cups of water to a boil in a saucepan. Add soy sauce, brown sugar, and garlic. In a separate bowl, dilute cornstarch in a bit of water, then pour it into the saucepan. Cook until the sauce thickens, stirring constantly.

To assemble, place a lettuce leaf on a wrapper, add a generous portion of the filling, and top with parsley. Fold the wrapper around the filling, tucking in the sides to create a neat roll.

Serve the fresh lumpia warm, accompanied by the lumpia sauce and crushed peanuts on the side for added crunch.