In a large bowl, combine the ground chicken, salt, onion and garlic powder. Then add the breadcrumbs and egg. Mix well and refrigerate for 30 minutes.
With a knife, make a slit across one side of each chili pepper to remove seeds and pith.
Gently fill the chili pepper with the chicken mixture, then wrap with the lumpia wrapper. Set aside.Note: Make sure that the stem of the chili is exposed. In a medium container, put the beaten egg. And the Panko bread crumbs on a separate flat plate. Set aside.
Heat oil in a frying pan. Once the oil is hot, get a wrapped chili, dip in the egg and roll in the breadcrumbs. Then, fry on the pan until crispy brown.
Transfer in a serving plate over a tissue paper. Eat with your favorite dip.
Share and enjoy!