(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.)