In a large bowl, combine the ground chicken, carrot, onion, garlic, green onions, egg, soy sauce, oyster sauce, sugar, pepper, salt, and cornstarch or breadcrumbs.

Mix gently with a spoon or clean hands until just combined. Avoid overworking the mixture.

Let the filling rest in the fridge for 15 to 20 minutes to help the flavors mingle.

Pro tip: Fry a small teaspoon of the mixture in a little oil and taste. Adjust salt or pepper if needed.

Set up your station: wrappers, a small bowl of water, the chilled filling, and a clean board.

Take one wrapper and lay it like a diamond in front of you. Spread a thin log of filling near the bottom corner.

Fold the bottom corner over the filling, then fold in the sides, and continue rolling tightly. Seal the top corner with water.

For make-ahead, freeze rolled lumpia on a tray, then transfer to a freezer bag.

Heat oil in a deep skillet or pot to about 350 F. Fry lumpia in batches, seam side down first.

Turn occasionally so they brown evenly, for around 4 to 6 minutes until deep golden.

For maximum crunch, let the first fry set color, rest for a minute, then give a quick second fry for 30 to 45 seconds.