Step 1
Put the chicken in a small stockpot cover with water and add the carrots celery and onion. Bring to a boil then reduce to a simmer. Cook for about 1 hour and 15 minutes or until the chicken is cooked and starting to fall from the bone.
Step 2
Remove the chicken from the pot; set aside to cool. When the chicken is cool enough to handle pull the meat from the bones. Put bones and skin back into the stockpot. Turn the heat up and bring the liquid back to a boil. Cook until the liquid is reduced by half 10 to 15 minutes.
Step 3
Strain out the bones and vegetables and put the liquid back into the pot and season with salt and pepper.
Step 4
Add the beans and bean sprouts to the stock and simmer until beans are tender about 8 minutes. Add the pulled chicken meat to the stock and mix well. Remove from heat and strain the chicken and vegetable filling until dry. Let cool completely before making the lumpia at least 15 minutes.
Step 5
Place 1 wrapper on the table or cutting board and put 1/4 cup of the chicken filling in the lower quarter of the wrapper. Fold the wrapper over the filling then roll 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. Continue making the lumpia until the filling is used up.
Step 6
Heat about 1 1/2 inches of vegetable or canola oil to 350 degrees F in a medium-sized deep-sided sauce pan. 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.
Step 7
Mix soy sauce vinegar and garlic together. Serve lumpia with the dipping sauce.