About this recipe:This Filipino dish will be loved by everybody. It consists of chicken and pork spring rolls, which are served with noodles and a pungent garlic-vinegar dipping sauce.
450g boneless, skinless chicken breast fillets
450g boneless pork loin, cut into 1.25cm cubes
1/2 head cabbage
4 carrots, diced
1/2 teaspoon salt or to taste
1/2 teaspoon ground black pepper or to taste
2 pinches monosodium glutamate (MSG) (optional)
2 tablespoons plain flour
2 tablespoons water
30 spring roll wrappers
1 litre oil for frying
225g dry rice vermicelli
250ml apple cider vinegar
4 cloves garlic, chopped
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Method Prep:1hr › Cook:30min › Ready in:1hr30min
Bring 2 litres of water of water to the boil in a saucepan. Add chicken and cook for 10 to 15 minutes or until done. Reserve chicken stock and allow chicken to cool. Cut chicken into small cubes.
In a large frying pan or wok, saute pork until evenly brown. Stir in chicken, cabbage and carrots. Cook over medium heat until cabbage is tender. Remove from heat and allow to cool slightly while you separate the wrappers.
In small bowl, combine enough flour and water to make a paste about the consistency of glue. Spoon meat mixture into a thin line on each wrapper and roll up, using a dab of the flour paste to seal the edge. Keep each lumpia thin; if you over fill them, the wrapper will tear. Save about 1/2 to 1/4 of the filling in the pot for the vermicelli.
Heat large frying pan with 1.25 to 2.5cm of oil. Fry the lumpia one side at a time, until a nice golden brown. Drain, standing each piece upright, in a pot or bowl lined with kitchen towels.
Return the remainder of the filling to the heat and gently mix in the rice vermicelli. Gradually add the chicken stock and cook until vermicelli noodles are tender.
For the sauce: With a mortar and pestle or back of a spoon, crush the garlic, then mix into the vinegar. Serve in small bowls with spoons. The sauce can be used as a dip or to spoon into the lumpia.