Lumpia and Pancit Feast

Boil 2 quarts of water in a saucepan until it reaches its boiling point. Place the chicken inside and cook for 10 to 15 minutes, or until it reaches a safe internal temperature. Set the chicken aside and let it cool down. Cut the chicken into small, bite-sized pieces.

In a large skillet or wok, cook the pork over medium-high heat until it's evenly browned. Add the chicken, cabbage, and carrots to the skillet. Cook over medium heat until the cabbage is tender. Remove from heat and let it cool slightly, allowing you to separate the wrappers.

In a small bowl, mix together an equal amount of flour and water until you get a thick, sticky paste similar to glue. Spoon the meat mixture into thin lines on each wrapper and roll them up, using a small amount of the flour paste to seal the edges. Make sure each lumpia is thin and evenly filled, as overfilling can cause the wrapper to tear. Set aside about 1/2 to 1/4 of the filling for later use in the pancit.

Heat a large skillet with about 1/2 to 1 inch of oil over medium-high heat. Fry the lumpia one at a time, until they're golden brown on both sides. Drain them on paper towels, standing each piece upright.

Return the remaining filling to the skillet and gently combine it with the pancit noodles. Gradually add the reserved chicken stock, and cook until the noodles are tender.

For the sauce: Use a mortar and pestle or the back of a spoon to crush the garlic, then mix it into the vinegar. Serve the sauce in small bowls with spoons. The sauce can be used as a dip or spooned into the lumpia.