Chicken Lumpia

Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.

Add the chopped onion to the cooked chicken and stir-fry for 2-3 minutes until the onion becomes translucent and fragrant.

Stir in the chopped water chestnuts and ¼ cup soy sauce, mixing well to combine all ingredients. Season with salt and freshly ground black pepper to taste, then remove from heat and let cool for 5 minutes.

In a small bowl, beat 1 egg with a fork. Set this egg wash aside for sealing the wrappers.

Place an egg roll wrapper on a clean work surface in a diamond orientation. Spoon about 1 tablespoon of the cooled chicken filling into the center of the wrapper.

Fold the bottom corner of the wrapper up over the filling, then fold the left and right corners inward, creating an envelope shape. Brush the top corner with the egg wash and fold it down firmly to seal, pressing gently to ensure it stays closed.

Repeat the filling and rolling process with the remaining wrappers and filling until all wrappers are used, arranging finished lumpia on a plate.

Heat 4 cups of cooking oil in a deep pan or wok to 350-375°F (175-190°C). The oil is ready when a small piece of wrapper sizzles immediately upon contact.

Carefully place 4-5 lumpia at a time into the hot oil, taking care not to overcrowd the pan. Fry for 2-3 minutes until the wrappers turn golden brown and crispy, turning occasionally for even cooking.

Remove the fried lumpia with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.

Repeat frying in batches with remaining lumpia until all are cooked through and golden brown.

Serve hot lumpia with sweet and sour sauce on the side for dipping.