Filipino lumpia wrappers generally come in two variants.
The most common variant used mostly for fried lumpia is made from just flour, water, salt, and optionally cornstarch.
This type of wrapper is characteristically paper-thin, much thinner than other spring roll wrappers.
The ingredients are mixed into a wet dough, then left to stand for a few hours before cooking.
A ball of dough is taken with one hand and smeared into a heated large flat metal plate greased with oil until a very thin circular film of it adheres to the pan and fries.
It is cooked for a few seconds then quickly taken out and left to dry.

For "fresh" (non-fried) lumpia, the wrappers are usually made with egg in addition to the other basic ingredients (and it may use rice flour).
This essentially turns it into a thin egg crêpe.
It is still thinner than other spring roll variants, but much thicker and softer than variants made from just flour and water.

In modern mass production, Filipino lumpia wrappers are generally made by automated assembly-line machines similar to those used to make spring roll wrappers, differing only in the recipe and the thickness of the wrapper.
It uses a revolving drum.

Vegan versions of the wrapper exclude eggs, and is instead just made with flour, salt, and water, which results in a thinner translucent wrap.
These are also sealed with water, not an egg wash.
Filipino lumpia wrappers generally come in two variants. The most common variant used mostly for fried lumpia is made from just flour, water, salt, and optionally cornstarch. This type of wrapper is characteristically paper-thin, much thinner than other spring roll wrappers. The ingredients are mixed into a wet dough, then left to stand for a few hours before cooking. A ball of dough is taken with one hand and smeared into a heated large flat metal plate greased with oil until a very thin circular film of it adheres to the pan and fries. It is cooked for a few seconds then quickly taken out and left to dry.
For "fresh" (non-fried) lumpia, the wrappers are usually made with egg in addition to the other basic ingredients (and it may use rice flour). This essentially turns it into a thin egg crêpe. It is still thinner than other spring roll variants, but much thicker and softer than variants made from just flour and water. 
In modern mass production, Filipino lumpia wrappers are generally made by automated assembly-line machines similar to those used to make spring roll wrappers, differing only in the recipe and the thickness of the wrapper. It uses a revolving drum.
Vegan versions of the wrapper exclude eggs, and is instead just made with flour, salt, and water, which results in a thinner translucent wrap. These are also sealed with water, not an egg wash.
Lumpia