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Grandma Nena's Lumpia and Pancit

SUBMITTED BY: LANIBIRD

"This is my grandma's lumpia and pancit that she has been making since before the family moved to the U.S. when my dad was a child. This is very popular with both family and friends. As soon as my friends in high school discovered my grandma was in town, my house became THE place for lunch! She serves her lumpia with a garlic and vinegar dipping sauce. It's very pungent, but oh so tasty. You can make a large batch of the lumpia and freeze it, so you can fry up some when ever you crave it! Spring roll wrappers are the best to use, they are thinner and lighter than egg roll wrappers."
RECIPE RATING:
The reviewer gave this recipe 9 stars. This recipe average a 4.1 star rating.
Read Reviews (6)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 pound boneless, skinless chicken breast halves
  • 1 pound boneless pork sirloin, cut into 1/2 inch cubes
  • 1/2 head cabbage
  • 4 carrots, diced
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 2 pinches monosodium glutamate (MSG) (optional)
  • 1/8 cup all-purpose flour
  • 1/8 cup water
  • 30 spring roll wrappers
  • 1 quart oil for frying
  • 1 (8 ounce) package dry pancit (Canton) noodles
  •  
  • 1 cup apple cider vinegar
  • 4 cloves chopped garlic

DIRECTIONS

  1. Bring 2 quarts of water of water to a boil in a saucepan. Add chicken, and cook for 10 to 15 minutes, or until done. Reserve chicken stock, and allow chicken to cool. Cut chicken into small cubes.
  2. In a large skillet or wok, saute pork until evenly brown. Stir in chicken, cabbage, and carrots. Cook over medium heat until cabbage is tender. Remove from heat, and allow to cool slightly while you separate the wrappers.
  3. In small bowl, combine enough flour and water to make a paste about the consistency of glue. Spoon meat mixture into a thin line on each wrapper, and roll up, using a dab of the flour paste to seal the edge. Keep each lumpia thin; if you over fill them, the wrapper will tear. Save about 1/2 to 1/4 of the filling in the pot for the pancit.
  4. Heat large skillet with 1/2 to 1 inch of oil. Fry the lumpia one side at a time, until a nice golden brown. Drain, standing each piece upright, in a pot or bowl lined with paper towel.
  5. Return the remainder of the filling to the stove, and gently mix in the pancit noodles. Gradually add the chicken stock, and cook until noodles are tender.
  6. For the sauce: With a mortar and pestle or back of a spoon, crush the garlic, then mix into the vinegar. Serve in small bowls with spoons. The sauce can be used as a dip, or to spoon into the lumpia.

FOOTNOTES

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2004 by ELPASOMOM
I made this for my family's 4th of July gathering, and they are still singing it's praises. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2004 by PUMPKINQUEEN
The person who thought the pancit was bland must have done something wrong because this was a... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2003 by cmcguckin
I have to admit that I bought the wrong type of wrappers. I bought won ton instead of spring... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2007 by Luvs2Cook!
Lumpia is about 3.5 stars, I must admit I like the chicken and pork instead of beef and pork... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2007 by emy
ill try it .i probe its delicious.....thanks. i cook it again this coming new year....HAPPY... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2007 by CAMELOT1997
OMG this was so good!. I only used chicken. I boiled 2 pounds of boneless skinless chicken... MORE


 
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Recipe Submitter:

LANIBIRD
Cooking Level: Expert
Home Town: Albuquerque, New Mexico, USA
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Nutritional Information
Grandma Nena's Lumpia and Pancit

Servings Per Recipe: 10

Amount Per Serving

Calories: 348

  • Total Fat: 12.1g
  • Cholesterol: 45mg
  • Sodium: 337mg
  • Total Carbs: 39.8g
  •     Dietary Fiber: 5.6g
  • Protein: 22g

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