Grandma Nenas Lumpia And Pancit Recipes

GRANDMA NENA'S LUMPIA AND PANCIT

Grandma Nena's Lumpia and Pancit image

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.

Provided by LANIBIRD

Categories World Cuisine Recipes Asian Filipino

Time 1h

Yield 10

Number Of Ingredients 14

Ingredients

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)
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

Steps:

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.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 38.7 g, Cholesterol 44.6 mg, Fat 12 g, Fiber 5.7 g, Protein 21.9 g, SaturatedFat 2 g, Sodium 346 mg, Sugar 3.2 g

LUMPIA - SIMPLE AND EASY

Lumpia - Simple and Easy image

This is authentic Filipino Lumpia. My wife is Filipino and makes such delicious Lumpia. It is much simpler than the other Lumpia recipes on this site but nevertheless very delicious.

Provided by George Clement

Categories Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb ground pork (very lean)
2 garlic cloves, crushed
1/2 cup chopped onion
1/2 cup minced carrot
1/2 cup chopped green onion
1 teaspoon ground black pepper
1 teaspoon salt
30 lumpia skins (substitute egg roll wrappers if you can't get lumpia skins)
1 cup vegetable oil (for frying)

Steps:

Mix all ingredients,.
Put one tablespoons of the mixture in the center of each Lumpia skin and roll into a cigar shape. Using your finger, wet the edge of the wrapper just slightly to hold it together.
Using a wok or deep skillet, fry in the oil until golden brown.
Serve with sweet and sour sauce for a dip. See my Recipe #149516.

Nutrition Facts : Calories 1057.1, Fat 27.3, SaturatedFat 9.4, Cholesterol 128.3, Sodium 2049.6, Carbohydrate 144.1, Fiber 5.5, Sugar 1.8, Protein 53.4

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