Place a small pot of water on medium heat. Season water with salt and pepper and let simmer. Once water is simmering add in fillets to cook for about 2 – 5 minutes. Strain out the fillets from the water and flake.
In a bowl mix together the galunggong flakes, garlic, white onions, grated carrots, spring onions, calamansi juice, mayonnaise, and soy sauce.
Take one lumpia wrapper, take about 1 ½ tbsp of the mixture and line it on the bottom end of the lumpia wrapper, roll and seal.
Heat up oil in a wok for deep frying. Drop the lumpia rolls one by one and fry until golden brown.
Serve with sweet chili sauce or your choice of dip.