Clean and sliced all the vegetables.
Using a wok or frying pan, saute onions and garlic in cooking oil over medium heat.
Add in the chayote, carrots, green beans, cabbage, bell peppers and spring onions. Add in salt and pepper. Cook for 1 minute.
Transfer to a plate with paper towel once vegetables are cooked.
Wrap the cooked vegetables with spring roll sheets (lumpia wrapper).
Use slurry (mixture of 1 tsp of corn flour with 1-2 tbsp water) to seal the spring roll wrapper.
Once you are done wrapping, you can now fry the spring rolls until golden brown. Place it in a plate with paper towel to drain excess oil.
Transfer to a serving plate and serve. Dip it in your preferred dipping sauce. Enjoy!