top of page

Pancit and Lumpia

(by Bri and Aleya Howington)


1 lb. chicken thighs

salt and pepper to taste

1 lb. ground beef

onion powder to taste

garlic salt to taste

2 c. combined chopped celery, carrots, and onions

3 cloves garlic, minced

2 packages spring roll wrappers

8 oz. package rice noodles

8 oz. package pancit noodles

1 chicken bouillon cube

canola or vegetable oil

Bring 2 qts. of water to boil with salt and pepper, lower heat, and cook chicken about 10 - 15 minutes (it will not be fully cooked).

Chop and set aside chicken in refrigerator, reserving broth.

Season ground beef with onion powder and garlic salt.

Add half of the vegetable mixture and half of the minced garlic.

Fill each spring roll wrapper with about 1 1/2 T. meat mixture, and roll up, tucking in sides.

Heat reserved broth and bouillon cube in a wok.

Cook noodles and chopped chicken until noodles are tender and chicken is cooked through.

Add remaining vegetables and garlic, and place on simmer.

Heat a large frying pan with 1/2 to 1 in. oil, and fry the lumpia until golden brown.

Place on a plate with paper towels to drain.

Serve everything over white rice.

Serves 4 – 6.


(Read Partial Truth, the story that accompanies this recipe.)

Recent Posts

See All

Chicken Paprikash

(by Stephanie Chambers) (adapted from The Daring Gourmet) 2 T. pork lard or butter 3 lb. chicken pieces, bone-in and skin-on 2 medium yellow onions, very finely chopped 2 cloves garlic, finely minced

Crabmeat Dip

(by Elizabeth Anderson) 2 packages (8 oz. each) cream cheese, at room temperature 2 c. grated cheddar cheese, plus additional for topping 2 cans (6 oz. each) crabmeat 2 T. Worcestershire sauce 1 t. on

Steak Tartare Lausanne

(by Rachel Cline) (adapted from The New York Times Cookbook by Craig Claiborne) 2 lb. raw, ground top-quality beef fillet, sirloin or round steak 4 raw egg yolks 8 fillets of anchovy capers 1/2 c. fin

Comments


bottom of page