Grandma Nena's Lumpia and Pancit

1. 1

   Bring 2 quarts of water to a boil in a saucepan. Add the chicken, and cook for 10 to 15 minutes, or until done. Reserve the chicken stock, let the chicken cool, then cut the chicken into small cubes.

2. 2

   In a large skillet or wok, sauté the pork until evenly browned. Stir in the chicken, cabbage, and carrots. Cook over medium heat until the cabbage is tender. Remove from the heat, and let it cool slightly while you separate the wrappers.

3. 3

   In a small bowl, mix enough flour and water to make a paste with the consistency of glue. Spoon the meat mixture in a thin line onto each wrapper, and roll up, sealing the edge with a dab of the flour paste. Keep each lumpia thin; if you overfill them, the wrapper will tear. Save about 1/2 to 1/4 of the filling in the pot for the pancit.

4. 4

   Heat a large skillet with 1/2 to 1 inch of oil. Fry the lumpia one side at a time until nicely golden brown. Drain upright in a pot or bowl lined with paper towels.

5. 5

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

6. 6

   For the sauce: Using a mortar and pestle or the back of a spoon, crush the garlic, then mix it into the vinegar. Serve in small bowls with spoons. Use the sauce as a dip or spoon it into the lumpia.

• Calories 1111.81 kcal High
• Protein 25.24 g Good Source
• Carbs 46.36 g Moderate
• Total Fat 91.31 g High
• Saturated Fat 12.88 g High
• Trans Fat 0.03 g High
• Cholesterol 58.52 mg Moderate
• Sodium 199.37 mg Moderate
• Fiber 0.43 g Low Source
• Sugar 0.66 g Low Source
• Added Sugar 0.11 g Low Source
• Calcium 22.81 mg Low Source
• Iron 0.8 mg Low Source
• Potassium 193.66 mg Low Source
• Vitamin A 38.73 mcg_rae Low Source
• Vitamin C 3.27 mg Low Source
• Vitamin D 0.17 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten
• Garlic 🧄