Grandma Nena's Lumpia and Pancit

Grandma Nena's Lumpia and Pancit

17 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
LANIBIRD
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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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.

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Reviews (17)

Rate This Recipe
ELPASOMOM
30

ELPASOMOM

I made this for my family's 4th of July gathering, and they are still singing it's praises. I'm constantly being asked when I'll make it again. It's not the same as Lumpia I have had in the past, but still a great tasting version! This one is a keeper!

corunmila
23

corunmila

I thought it was pretty good.... PS. for the reviewer CFELDHAUS...pancit is a noodle not a casserole, get your facts straight before bashing a recipe. You've been a cooking instructor for 13 years, but other amateur cookers got it right the first time.

CAMELOT1997
17

CAMELOT1997

OMG this was so good!. I only used chicken. I boiled 2 pounds of boneless skinless chicken breasts in 1 quart water with a lid on and I used 1 package of preshredded cabbage and carrots. Since I boiled the chicken I used part of the broth as the sautee. Added the salt and peper and started rolling. I must have made them to fat becasue I ran out of filling had about 5 wrppers left over and no meat and veggies for the pancit. Oh well live in learn. Every one loved how it turned. Definitely a make again recipe!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 349 cal
  • 17%
  • Fat
  • 12 g
  • 19%
  • Carbs
  • 38.7 g
  • 12%
  • Protein
  • 21.9 g
  • 44%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 346 mg
  • 14%

Based on a 2,000 calorie diet

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