Combine all the lumpia filling ingredient in a large bowl. Mix well.

Start to wrap the lumpia. Lay a piece of lumpia wrapper on a flat surface. Scoop 1 ½ tablespoons of ground chicken mixture and place it on the lower bottom part of the wrapper, 2 inches from the tip.

Spread the mixture sideways 3 ½ to 4 inches in length. Initially fold the bottom part of the wrapper until the meat mixture is covered. Fold the sides of the wrapper inward to secure the mixture. Roll from bottom to top and secure by brushing a bit of water on the tip of the wrapper. Perform this step until all the meat mixture is consumed.

Heat oil in a pan to around 260F.

Deep fry a batch of chicken lumpia for 12 minutes. Note: cooking in low heat over a long period of time ensures that the meat gets cooked completely while the wrapper slowly browns.

Remove the fried chicken lumpia from the pan. Arrange over a wire rack or on a plate lined with paper towel. Let it cool down for 5 minutes.