Recipe Details
Ingredients
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1poundboneless, skinless chicken breast halves
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1poundboneless pork sirloin, cut into 1/2 inch cubes
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½headcabbage, shredded
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4carrots, diced
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½teaspoonsalt, or to taste
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½teaspoonground black pepper, or to taste
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2pinchesmonosodium glutamate (MSG) (Optional)
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⅛cupall-purpose flour
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⅛cupwater
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30spring roll wrappers
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1quartoil for frying
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1(8 ounce) packagedry pancit (Canton) noodles
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1cupapple cider vinegar
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4cloveschopped garlic
Cooking Directions
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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.
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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.
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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.
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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.
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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.
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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.
Editor’s Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories349 | |
% Daily Value * | |
Total Fat 12g |
15% |
Saturated Fat 2g |
10% |
Cholesterol 45mg |
15% |
Sodium 346mg |
15% |
Total Carbohydrate 39g |
14% |
Dietary Fiber 6g |
20% |
Total Sugars 3g |
|
Protein 22g |
|
Vitamin C 24mg |
121% |
Calcium 65mg |
5% |
Iron 3mg |
16% |
Potassium 409mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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