Start by chopping the water chestnuts, carrots, and green onions.

Mince the chicken in a food processor. Set aside.

Mix the minced chicken with the onions, water chestnuts, and carrot in a bowl. Add the five spice powder, sugar, salt and black pepper. Make sure that the ingredients are well incorporated.

In a separate bowl, mix the flour and water together. Stir until the mixture reaches a paste consistency.

It’s now time to assemble the spring roll. Fold the lumpia wrapper in half. Open it and put two tablespoons of filling along the creased line. Roll the bottommost edge over the filling then completely roll up to enclose the filling.

Seal the edge with flour paste. Continue this process with the remaining wrappers and filling.

Put the rolls in a pan. Cover it and refrigerate until you are ready to cook them.

Cut each roll crosswise into three pieces. Heat oil to 180 degrees Celsius in a deep frying pan. Deep fry the roll 2-3 pieces at a time. Turn them once or until they become golden brown in color.

Remove the rolls and put them on a plate lined with paper towels to remove excess grease. You can now serve these spring rolls.