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.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

  • 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.

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

349 calories; 12 g total fat; 45 mg cholesterol; 346 mg sodium. 38.7 g carbohydrates; 21.9 g protein; Full Nutrition


Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2004
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! Read More
(35)

Most helpful critical review

Rating: 1 stars
05/25/2009
Warning this recipe is bad. It leaves holes on what to do. How much is half a head of cabbage and how do you cut it? Do you honestly think 1 pound of chicken cooked in water is going to do anything? Then it was bland. I added onion and garlic to try to save it. Then 8 ounces of canton noodles do not need 8 cups of water to cook in. The recipe made it seem as if you should use all of it. Quite frankly I only used 3 cups to get the noodles right. Pancit is a casserole not a soup. The remaining half of the mixture is supposed to go into lumpia's (made with spring roll wrappers not lumpia wrappers) and the mixture is way to coarse for that. Definitely have to chop it fine. Good luck making this. I've been a cooking school instructor for 13 years and I had to really change it to get it to work. Read More
(11)
26 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
04/01/2010
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. Read More
(47)
Rating: 5 stars
01/02/2004
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! Read More
(35)
Rating: 5 stars
11/10/2007
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! Read More
(22)
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Rating: 4 stars
03/25/2012
I am a chef (retired) - and I think a cooking instructor should know that some people do not know how to adequately write a recipe. I find this recipe intriguing and when finished with fish sauce or pancit seasoning or any myriad combination of seasonings it is quite tasty and satisfying. I think that's what they mean when they say "season to taste." I also believe any decently educated cooking instructor would know that pancit is a noodle and the name refers to several noodle dishes made with those noodles or similar type noodles. Usually a stir fry with different meats veggies and noodles flavored with soy sauce and fish sauce. There are many variations. A good pancit is priceless and never a casserole. Spring roll wrappers can be found in Asian markets some very large grocery stores Wegman's grocery stores or online. Bon Appetit RT Crum Read More
(16)
Rating: 5 stars
08/15/2004
The person who thought the pancit was bland must have done something wrong because this was a wonderful recipe! So simple yet so delicious. I wasn't sure how this would taste since the lumpia and pancit I've had in the past were different; but this just proves that different variations can all be equally delightful! Read More
(15)
Rating: 4 stars
05/07/2010
CFELDHAUS does not know what they are talking about cooking instructor or not. Pacit is a noodle not a casserole as another reviewer state. Lumpia is a spring roll wrapper. The lumpia was great. The pancit was bland. Read More
(14)
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Rating: 1 stars
05/25/2009
Warning this recipe is bad. It leaves holes on what to do. How much is half a head of cabbage and how do you cut it? Do you honestly think 1 pound of chicken cooked in water is going to do anything? Then it was bland. I added onion and garlic to try to save it. Then 8 ounces of canton noodles do not need 8 cups of water to cook in. The recipe made it seem as if you should use all of it. Quite frankly I only used 3 cups to get the noodles right. Pancit is a casserole not a soup. The remaining half of the mixture is supposed to go into lumpia's (made with spring roll wrappers not lumpia wrappers) and the mixture is way to coarse for that. Definitely have to chop it fine. Good luck making this. I've been a cooking school instructor for 13 years and I had to really change it to get it to work. Read More
(11)
Rating: 5 stars
10/06/2008
Hi! I absolutely love this recipe! My family is from the Philippines also holidays and birthdays are the best! By the way if I could rate your Grandma's recipe six stars I would! The taste brought back so many memories. thank you!!!! Read More
(11)
Rating: 2 stars
05/06/2007
Lumpia is about 3.5 stars I must admit I like the chicken and pork instead of beef and pork for a change the Pancit is a 1 star at best. VERY bland if I were to make this again I would make 60 Lumpia and forget the Pancit! If I were rating the Lumpia alone I probably would have given them a 4 star. Read More
(7)