I’ve had a hard time finding "egg rolls" in Taiwan and Hong Kong, which makes me think that they are more of an American creation made by enterprising Chinese immigrants, or maybe they were something that went out of style in Asia but stayed alive over here?
I’ve also noticed a difference in the fillings. Lumpias tend to go lighter on the cabbage and have more interesting stuff, like shredded carrots, scallions, and noodles.
Hey Yumbo: it hasn’t gone out of fashion. We call them ‘spring rolls’ (chun gwin in Cantonese). Usually, (in Southeast Asia, at least), we eat them as part of our dim sum ensemble.