Grandma Nenas Lumpia And Pancit
Ingredients:
1 pound boneless, skinless chicken breast halves
1 pound boneless pork sirloin, cut into 1/2 inch 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 monosodium glutamate (MSG) (optional)
1/8 cup all-purpose flour
1/8 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: 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.
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.
348 calories