For the lumpia: Peel and dice the apples into 1/2-inch pieces.
Melt the butter in a large saute pan over medium heat. Add the apples and cook until just beginning to soften, 3 to 5 minutes.
Whisk together the brown sugar, cornstarch, nutmeg, allspice, salt and 1/2 teaspoon of the cinnamon in a medium bowl. Sprinkle the spiced sugar over the apples and continue to cook, stirring occasionally, until the apples have softened and cooked down to half their size and the sauce has a compote-like consistency, about 3 minutes more. Turn off the heat and let cool.
Beat the egg with 1 tablespoon water in a small bowl. Place 1 egg roll wrapper on a clean work surface, orientated in a diamond shape. Place a heaping 1/4 cupful of the apple mixture onto the lower half of the wrapper. Fold the bottom point up and over the filling, tucking the ends snugly. Fold the side points in towards the center. Brush the remaining top point along the edge with egg wash, and then roll up the filling to completely seal. Repeat with the remaining filling and wrappers.
Stir together the granulated sugar with the remaining 1/2 teaspoon cinnamon in a shallow bowl or pie plate.
Line a baking sheet with a wire rack. Add enough oil to come 2 inches up the sides of a heavy-bottomed pot or Dutch oven. Clip a deep-fry thermometer onto the side and heat to 365 degrees F. When the oil has come up to temperature, add the lumpia, 5 or 6 at a time (depending on the size of your pot) and cook until golden brown, rotating halfway through, 4 to 5 minutes. Remove with a spider and drain on the prepared baking sheet. While still warm, toss the lumpia in the cinnamon-sugar to coat, shaking off excess. Repeat with the remaining lumpia.
For the whipped cream: Add the heavy cream and confectioners' sugar to a chilled large bowl and whip with a hand mixer to soft peaks.
Cut the lumpia in half and serve with a dollop of sweetened whipped cream.