Grandma Nena's Lumpia and Pancit Recipe

Enjoy the authentic flavors of Filipino cuisine with Grandma Nena's Lumpia and Pancit. This recipe combines the crispy goodness of lumpia rolls with the flavorful stir-fried noodles of pancit. It's a perfect dish for gatherings and family dinners. With fresh vegetables, tender meat, and an array of traditional spices, this recipe will surely become a favorite. Prepare and cook this delightful Filipino dish in just 60 minutes. Let the aromas fill your kitchen and delight your taste buds.

Ingredients

• 2 tablespoons vegetable oil
• 1 lb ground pork
• 1 small onion, minced
• 3 cloves garlic, minced
• 1 cup carrots, julienned
• 1 cup cabbage, shredded
• 1 cup bean sprouts
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 30 lumpia wrappers
• 2 cups vegetable oil (for frying)
• 1 package pancit noodles
• 1/2 lb chicken breast, sliced into thin strips
• 1/2 lb shrimp, peeled and deveined
• 1 cup green beans, cut into 2-inch pieces
• 1 cup sliced cabbage
• 1 cup carrots, julienned
• 1 cup sliced bell peppers
• 4 cloves garlic, minced
• 1 small onion, sliced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 2 tablespoons vegetable oil (for stir-frying)

Directions

1. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
2. Add the ground pork and cook until browned. Add the minced onion and garlic, and sauté until fragrant.
3. Stir in the julienned carrots, shredded cabbage, and bean sprouts. Cook for 2 minutes until the vegetables are slightly tender.
4. Add the soy sauce, oyster sauce, salt, and black pepper. Mix well and cook for another 2 minutes. Remove from heat and set aside.
5. Place a lumpia wrapper on a clean surface. Spoon about 2 tablespoons of the pork and vegetable mixture onto the center of the wrapper.
6. Fold the sides of the wrapper inward, then roll it tightly into a cigar shape. Moisten the end of the wrapper with water to seal it.
7. Repeat the process with the remaining lumpia wrappers and filling.
8. In a deep pan or fryer, heat 2 cups of vegetable oil over medium heat. Fry the lumpia rolls in batches until golden brown and crispy. Drain on paper towels.
9. Meanwhile, bring a pot of water to boil. Cook the pancit noodles according to package instructions. Drain and set aside.
10. In a wok or large skillet, heat 2 tablespoons of vegetable oil over high heat.
11. Add the sliced chicken breast and shrimp. Cook until the chicken is cooked through and the shrimp turns pink. Remove from the pan and set aside.
12. In the same wok, sauté the minced garlic and sliced onion until fragrant and translucent.
13. Add the green beans, cabbage, carrots, and bell peppers. Stir-fry for 2 minutes until the vegetables are slightly tender.
14. Add the cooked chicken, shrimp, soy sauce, oyster sauce, fish sauce, and black pepper. Mix well to coat the ingredients.
15. Pour in the chicken broth and bring to a boil. Add the cooked pancit noodles and stir-fry for another 2 minutes until well combined.
16. Remove from heat and serve hot alongside the crispy lumpia rolls.

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