CHICKEN:

Season chicken with salt and pepper. Sear in Dutch oven or heavy-bottomed pot over medium-high heat. Pour off excess oil, then add all other ingredients.

Bring chicken to a boil, then reduce to a gentle simmer. Simmer, covered, for 1 hour, or until the meat is fork tender. Remove chicken to a bowl and shred.

LUMPIA:

Working one at a time, place 3 tablespoons of the chicken filling diagonally near one corner of each wrapper, leaving a 1-inch space at both ends. Roll wrapper up over filling, tuck in both ends, and roll neatly. Note: Lumpia traditionally looks more like a cigar and less like a traditional egg roll.

Seal edges with beaten egg. Continue to wrap the rest of the lumpia.

Fill a medium pot or Dutch oven halfway with oil, and heat oil to 350°F. When oil comes up to temperature, drop lumpia in 2 to 3 at a time, frying for 1 to 2 minutes, or until golden brown.

Drain lumpia on paper towels, and serve immediately with Soy Dipping Sauce and Green Papaya Salad.

Soy Dipping Sauce: Whisk ⅓ cup apple cider vinegar, 3 tablespoons soy sauce, 2 tablespoons balsamic vinegar, 2 tablespoons sugar, ¼ teaspoon garlic powder, 1 red Thai chile, stemmed and thinly sliced, and 1 scallion, thinly sliced