In a skillet over medium heat, combine butter, jicama, celery, shallot, chile, ginger, and garlic. Cook until vegetables have softened, about 5 minutes.

Add in old bay and cook until aromatic, about 1 minute. Remove from heat and allow mixture to cook to room temperature.

Once vegetable mixture is cooled, combine in a medium bowl with crab meat, egg, and mayonnaise. Mix together thoroughly, you want the crab meat to be very broken up with no large clumps. This will make it easier to pipe.

Add crab mixture to a piping bag. (Alternatively, use a large zip loc bag with the bottom corner cut off.)

Set up lumpia wrappers. (I like to lay the wrappers on top of each other 1-inch apart, like stairs leading towards yourself.) Pipe crab mixture onto that 1-inch separation of wrapper. Roll wrappers away from you and brush cornstarch slurry onto the last 1-inch of wrapper. Give it a gentle press on the seal to ensure they don’t open while frying. Cut logs into 3 pieces and place onto a parchment lined sheet tray. Place prepped lumpia in freezer as you set up fryer. (Or if saving for a later use, freeze individually and place into a container for up to 3 months.)

To fry: Set up a pot with about 2 inches of oil. Heat up to 350F. Fry lumpia until crispy for 2-3 minutes if fresh and about 5 minutes if frozen. Drain onto a paper towel and top with old bay and sliced chives.

Serve with sweet chili sauce and celery leaf sawsawan.

Combine long red chiles, shallot, ginger, sugar and salt into a food processor. Blend until finely chopped.

Pour in a sauce pot with vinegar and bring to a boil. Whisk together cornstarch and water.

Once liquid comes to a boil, pour slurry (cornstarch & water) into pot and whisk until thicken. Simmer for 2 minutes.

Allow to cool before serving. Store in fridge for up to 2 weeks.

Combine shallot, garlic, celery leaves, thai chile, black pepper, vinegar and soy sauce in a bowl. Mix until combined and allow to sit for 20 minutes before serving. Store in fridge