Grandma Nena's Lumpia and Pancit

    1 hour

    This is my grandma's lumpia and pancit made from the same ingredients. She serves her lumpia with a garlic and vinegar dipping sauce. 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.

    26 people made this

    Serves: 10 

    • 455 g (1 lb) boneless, skinless chicken breast halves
    • 455 g (1 lb) boneless pork sirloin, cut into 1/2 inch cubes
    • 0.5 head cabbage
    • 4 small carrots, diced
    • 3 g (1/2 tsp) salt, or to taste
    • ground black pepper to taste
    • 2 pinches monosodium glutamate (MSG) (optional)
    • 15 g (1/8 cup) all-purpose flour
    • 30 ml (2 tbsp) water
    • 30 spring roll wrappers
    • 945 ml (1 quart) oil for frying
    • 227 g (1-8 ounce) package dry pancit (Canton) noodles
    • 235 ml (1 cup) apple cider vinegar
    • 4 cloves chopped garlic
    • 470 ml (2 cups) water

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Bring 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 Canton noodles. Gradually add the chicken stock, and cook until noodles are tender.
    6. For the lumpia sauce: With a mortar and pestle or back of a spoon, crush the garlic, then mix into the apple cider vinegar. Serve in small bowls with spoons. The sauce can be used as a dip, or to spoon into the lumpia.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (21)


    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.  -  01 Apr 2010  (Review from Allrecipes US | Canada)


    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!  -  14 Jul 2002  (Review from Allrecipes US | Canada)


    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!  -  10 Nov 2007  (Review from Allrecipes US | Canada)