Recipes Cuisine Asian Filipino Grandma Nena's Lumpia and Pancit 4.3 (33) 25 Reviews 3 Photos 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. Submitted by LANIBIRD Updated on November 11, 2022 Save Rate Print Share Close Add Photo 3 3 Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr Servings: 10 Yield: 10 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 1 pound boneless, skinless chicken breast halves 1 pound boneless pork sirloin, cut into 1/2 inch cubes ½ head cabbage, shredded 4 carrots, diced ½ teaspoon salt, or to taste ½ teaspoon ground black pepper, or to taste 2 pinches monosodium glutamate (MSG) (Optional) ⅛ cup all-purpose flour ⅛ 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 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. 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. 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. 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. 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. 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. 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. I Made It Print 39 home cooks made it! Nutrition Facts (per serving) 349 Calories 12g Fat 39g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 349 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 45mg 15% Sodium 346mg 15% Total Carbohydrate 39g 14% Dietary Fiber 6g 20% Total Sugars 3g Protein 22g 44% Vitamin C 24mg 27% Calcium 65mg 5% Iron 3mg 16% Potassium 409mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.