Place the skinless chicken breasts in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Reduce the heat to low and cover. Cook the chicken breasts for 8-15 minutes or until an instant-read thermometer reads 165 degrees. When the chicken is cooked, remove it from the water and place it aside on a plate to cool.
In a large bowl, cover the dried rice noodles with warm water. Let it sit for 5-10 minutes. When the noodles are soft, drain the bowl and set it aside.
While the noodles soak in the warm water, wash and dry the produce. Finely dice the onion, mince the garlic, and cut the carrots into thin, even strips. Chop the green beans into bite-sized pieces, and chop the cabbage. Place each vegetable into its own small bowl.
Using two forks, shred the chicken when it has cooled. Place it back on the plate. Set aside.
Heat the vegetable oil in a wok or large skillet over medium heat.
Add the diced onion to the skillet. Sauté until the onion is translucent. Add the minced garlic, shredded chicken, carrots, green beans, and cabbage. Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the softened rice noodles to the same skillet. Next, add the soy sauce, and then add the salt and pepper to taste.
Stir the ingredients in the skillet until they are well combined. Cook uncovered over medium heat for 5 minutes or until the vegetables are cooked.
Remove the skillet from the heat. Cover the skillet with a lid and set it aside.
Wash and dry the produce. Mince the carrots and garlic and chop the red onion and cilantro.
In a large bowl, mix the carrots, garlic, red onion, cilantro, ground pork, eggs, cheddar cheese, soy sauce, and vegetable oil. Season with salt and pepper to taste. Mix thoroughly.
Place 3 tablespoons of lumpia filling near the edge of a lumpia wrapper, reserving 1 1/2 inch at both ends. Roll the edge toward the middle. Fold in both sides and resume rolling. Moisten the opposite edge with water to seal. Repeat for each wrapper.
Add the vegetable oil for frying to a large skillet over medium heat. Fry 5 wrapped lumpia at one time until they are golden brown, about 5 minutes on each side. Transfer the fried lumpia to a plate lined with paper towels to drain the excess oil. Repeat until all the lumpia are fried.
To double the number of rolls, cut the fried lumpia in half. Serve immediately with pancit on the side. Enjoy!
If the rice noodles stick to the bottom of the skillet, simply add a tablespoon of vegetable oil to loosen them.