Noche Buena Boxes: Sotanghon Lumpia

1 cup firm tofusliced into matchsticks

oilfor frying

¼ kg porkthinly sliced

¼ kg small shrimp

6 garlic clovesminced

1 medium white onionminced

1 celery stalksliced into thin strips

1 carrotsliced into matchsticks

1 cup green beanssliced into thin diagonals

2 tbsp kinchayfinely chopped

1 (500g) pack sotanghon noodlessoaked then drained

¼ small cabbageroughly shredded

1 cup bean sprouts

34 tbsps soy sauce

¼ cup pork broth

salt to taste

ground black pepperto taste

1 pack lumpia wrappers

Fry tofu

In a wide pan over medium heat, fry the tofu sticks in oil until golden. Remove and set aside.

Sauté

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 noodles and seasonings

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.

Fill lumpia

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.

Fry lumpia

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.

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Noche Buena Boxes: Sotanghon Lumpia