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Time needed: 1 hour.
Makes: 4 servings
1 cup firm tofu, sliced into matchsticks
Oil, for frying
¼ kilo pork, thinly sliced
¼ kilo small shrimp
6 pieces garlic cloves, minced
1 piece medium white onion, minced
1 piece celery stalk, sliced into thin strips
1 piece carrot, sliced into matchsticks
1 cup green beans, sliced into thin diagonals
2 tablespoons kinchay, finely chopped
1 pack sotanghon noodles 500g, soaked then drained
¼ piece small cabbage, roughly shredded
1 cup bean sprouts
3 – 4 tablespoons soy sauce
¼ cup pork broth
Salt, to taste
Ground black pepper, to taste
1 pack lumpia wrappers
In a wide pan over medium heat, fry the tofu sticks in oil until golden. Remove and set aside.
In another pan over medium heat, take about 2 tablespoons of oil from frying the tofu and brown the pork slices for a few minutes. Add the garlic, onion, celery, kinchay, carrots, green beans, and shrimp. Season with salt and pepper. Saute for a few minutes.
Add the rehydrated sotanghon, the pork broth, soy sauce, cabbage, bean sprouts, and fried tofu. Mix well and cook until the pork broth is completely absorbed. Taste and adjust seasoning as needed. Remove from heat and let cool.
Take about 1 – 2 tablespoons worth of the pancit and place in the bottom center of lumpia wrapper. Wrap tightly and seal the edges with water. Repeat for remaining pancit and wrapper.
In a large pot over high heat, quickly deep fry the lumpia in oil until it turns crisp and golden. Remove immediately from heat and drain excess oil.