Uncle Rey's Chicken Lumpia

Place the chicken in a small stockpot, submerge it under water and add sliced carrots, chopped celery, and diced onion. Bring the mixture to a rolling boil, then decrease the heat to a gentle simmer. Allow it to cook for approximately 1 hour and 15 minutes, or until the chicken is fully cooked and starts to fall apart from the bone.

Remove the chicken from the pot, set it aside to cool down completely. Once the chicken has cooled enough to handle, gently pull the meat from the bones. Discard the bones and skin, then put them back into the stockpot. Increase the heat to a high setting and bring the liquid back to a boil. Cook until the liquid has reduced by half, taking around 10 to 15 minutes.

Strain out the bones and vegetables from the pot, then pour the remaining liquid back into it. Season with salt and pepper to taste. Add cooked beans and bean sprouts to the stock, then simmer until they are tender, approximately 8 minutes. Add the pulled chicken meat to the stock and mix well. Remove from heat, then strain the chicken and vegetable filling until it's almost dry. Allow it to cool completely before proceeding with making the lumpia, at least 15 minutes.

Place one wrapper on a flat surface or cutting board and fill it with about 1/4 cup of the chicken filling in the lower quarter. Fold the wrapper over the filling, then roll it over once. Fold in the ends to seal in the filling, then continue folding over until almost to the top. Brush the edge of the wrapper with egg, fold over, and seal it tightly. Continue making the lumpia until all of the filling is used up.

Heat about 1 1/2 inches of vegetable or canola oil to 350 degrees F in a medium-sized, deep-sided saucepan. Place the lumpia in the hot oil a few at a time, turning each one until they are golden brown. Remove from the oil and place onto paper towels to remove excess oil.

Mix together soy sauce, vinegar, and garlic in a bowl. Serve the lumpia with the dipping sauce.