Grandma Nena's iconic Lumpia and Pancit

Ingredients List

• 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

Instructions

1. In a saucepan, bring 2 quarts of water to a boil. Add the chicken and cook for 10-15 minutes, or until fully cooked. Keep the chicken broth, and let the chicken cool down. Once cooled, chop the chicken into small cubes.

2. In a large skillet or wok, brown the pork evenly. Stir in the chicken, cabbage, and carrots. Cook over medium heat until the cabbage softens. Remove from heat, then let it cool a bit as you prepare the wrappers.

3. Mix flour and water in a small bowl to create a paste with the consistency of glue. Place a small amount of the meat mixture along each wrapper and roll it up, sealing the edges with the paste. Be careful not to overstuff the lumpia, as it may tear the wrapper. Set aside about 1/4 to 1/2 of the filling for the pancit.

4. Heat 1/2 to 1 inch of oil in a large skillet. Fry the lumpia, turning each one until golden brown on all sides. Drain them on a paper towel-lined plate or bowl, standing them upright to remove excess oil.

5. Return the remaining filling to the stove and mix in the pancit noodles. Gradually add the reserved chicken stock and cook until the noodles are tender.

6. For the dipping sauce: Using a mortar and pestle or the back of a spoon, crush the garlic, then stir it into the vinegar. Serve in small bowls with spoons. This sauce can be used as a dip for the lumpia or poured inside for extra flavor.

Editor's Commentary

The nutritional value of the oil used for frying has been estimated based on a retention rate of 10% after cooking. Please note that the actual value may differ depending on factors such as cooking time, temperature, ingredient density, and the type of oil utilized.

Nutrition Information (per serving)