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Grandma Nena's Lumpia and Pancit
Grandma Nena's Lumpia and Pancit
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Traditional Filipino lumpia and pancit recipe passed down through generations, a crowd-pleaser loved by all, transforms any gathering into a feast!
Ingredients:
  • 1 pound boneless, skinless chicken breast halves
  • 1 pound boneless pork sirloin, cut into 1/2 inch cubes
  • 0.5 head cabbage, shredded
  • 4 carrots, diced
  • 0.5 teaspoon salt, or to taste
  • 0.5 teaspoon ground black pepper, or to taste
  • 2 pinches monosodium glutamate (MSG)
  • 0.125 cup all-purpose flour
  • 0.125 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
Instructions:
  • In a saucepan, bring 2 quarts of water to a boil. Add the chicken and simmer for 10-15 minutes until cooked. Set aside the chicken stock, let the chicken cool, then dice into small cubes.
  • Brown the pork in a large skillet or wok. Add chicken, cabbage, and carrots. Cook until cabbage is tender. Remove from heat and let cool slightly while you separate the wrappers.
  • Mix flour and water until it resembles glue. Spread meat mixture on each wrapper and roll, sealing the edge with the flour paste. Don't overfill the lumpia to prevent tearing. Set aside 1/2 to 1/4 of the filling for the pancit.
  • Heat a generous amount of oil in a large skillet until shimmering. Fry the lumpia on each side until beautifully golden brown. Drain on a paper towel-lined pot or bowl, standing each piece upright for optimal crispiness.
  • Stir the remaining filling on the stove, gently fold in the pancit noodles, and slowly pour in the chicken stock. Simmer until the noodles are tender.
  • Prepare the sauce by mashing the garlic with a mortar and pestle or the back of a spoon, then combining it with the vinegar. Serve the sauce in small bowls with spoons for dipping or spooning over the lumpia.

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