Filipino Spring Rolls and Noodles

    Filipino Spring Rolls and Noodles

    Filipino Spring Rolls and Noodles

    (25)
    1hour


    24 people made this

    This is a Filipino dish of fried spring rolls (lumpia) and noodles (pancit) served with a garlic and vinegar dipping sauce. It's very pungent, but oh so tasty.

    Ingredients
    Serves: 10 

    • 500g skinless chicken breast fillets
    • 500g boneless pork chop cut into 1cm cubes
    • 1/2 head cabbage
    • 4 carrots, diced
    • 1/2 teaspoon salt, or to taste
    • 1/2 teaspoon ground black pepper, or to taste
    • 2 pinches MSG (optional)
    • 1/8 cup plain flour
    • 1/8 cup water
    • 30 spring roll wrappers
    • 1 litre oil for frying
    • 250g fresh egg noodles
    • 1 cup (250ml) apple cider vinegar
    • 4 cloves chopped garlic

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Bring 2 litres 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.
    2. In a large frypan 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 frypan with 2-3cm 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 egg noodles. Gradually add the chicken stock and cook until noodles are tender.
    6. 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.
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    Reviews and Ratings
    Global Ratings:
    (25)

    Reviews in English (25)

    by
    36

    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 USA and Canada)

    by
    33

    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 USA and Canada)

    by
    22

    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 USA and Canada)

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