When a lumpia has no filling, or wondering what to serve with pancit? then it is just a lumpia wrapper. When anything can be a lumpia, why can’t our favorite pancit guisado be a lumpia dish, right? Grab your pan and let’s make some pancit wraps! This yummy snack dish is crispy on the outside, pancit on the inside. When dipped with the special vinegar dip, boom busog!
Pancit wrap is one of the dishes which are born out of my surprise discoveries. It was when I attended a small wedding one time where two of the dishes served are lumpiang gulay and pancit guisado. Both of them are yummy! But the one thing I noticed is that the filling of the lumpiang gulay and the veggies in the pancit guisado are very similar. And since I ran out of lechon, I ate the lumpiang gulay together with the pancit just to have something crispy happening in my mouth. It came to the point where I am rolling the pancit over the lumpia since the crisp really goes well with the pancit.
Since we all love lumpia, why not make a pancit lumpia, right? Pancit wrap is still your favorite lumpia but with a very unique filling inside. I bet that this is the first recipe wherein the filling of lumpia is pancit!!
Rolling the lumpia is a very easy thing to do but also needs practice. If you wanna know how to make the best pancit filling, read and follow the simple steps below. Happy cooking!
HOW TO COOK PANCIT WRAPS
After you cook this this dish, I bet you’ll say, “This is it, pancit!”. If you have tried making any lumpia dishes in the past, then this dish will be too easy for you. Lets start!
The major component of this dish would be the pancit filling. Don’t really stress it out. As long as you know how a pancit guisado should taste like, then you’re good to go. Start by soaking the noodles until it softens. This is an important step since we are not going to have a full on boiling session with the noodles later. Just let the noodles rest on its own while you prepare the rest of the recipe.
Chop what you need to chop and then prepare the ingredients. Saute the pancit ingredients (except the veggies). Add the softened noodles next and then cook it with the chicken. The noodles might need extra water to fully cook. Next, add the veggies. In this recipe, I only used cabbage and carrots. If you like, you can buy the pre-packed veggies and use them instead.
Once your pancit guisado is ready, time to eat. JUST KIDDING!! One of my struggles in making lumpia is that I tend to eat the filling before it goes to the wrapper HAHAHA.
The next steps would be similar to wrapping any types of lumpia. Wrap. Roll. Deep fry until brown and crispy.
But of course, our pancit wrap recipe doesn’t end there. Because Yummy Kitchen loves you so much, we added a special vinegar dip recipe which will surely enhance the flavor and impact of our pancit wraps.
To make this special vinegar dip, we are going to use a technique called “Removing the bad spirit from the vinegar”, just like what my mom called it. This step is done through boiling the vinegar for a few seconds, simply just to remove its raw taste. After that, the vinegar is then combined with the aromatics and seasonings to complete its taste. You can use different ratios if you like but I highly suggest the ingredients listed below.
Serve the pancit wraps with the special vinegar dip. Happy eating!
Pancit WrapsCourse: Appetizer, Filipino Recipes, Snacks
- For the pancit wrap:
150 grams vermicelli noodles (sotanghon or bihon)
1 cup boneless chicken breast
1 large carrot (cut into strips)
3 to 4 cups cabbage (shredded)
1 medium onion (minced)
4 cloves of garlic (minced)
2 to 3 tablespoons soy sauce
1 piece chicken broth cube
Black pepper (to taste)
Oil (for sauteing)
Celery or kinchay (optional)
Slurry (water + cornstarch)
- For vinegar dip:
1 cup vinegar
1 large onion (minced)
3 tablespoons brown sugar
Salt and pepper to taste
1/2 teaspoon soy sauce
- For the pancit wrap
- Place the vermicelli noodles in a large bowl and soak them in water until they soften.
- Heat some oil in a pan. Saute the garlic and onions until aromatic and light brown. Add the boneless chicken breast (you may also use ground pork or chicken) and then saute until it changes color. Sprinkle some pepper to taste.
- Add the chicken broth cube and stir. Cover the pan and let it simmer for 3 minutes using medium heat.
- After 3 minutes, add the softened vermicelli noodles, soy sauce and oyster sauce. Stir them well and let the pancit cook until the noodles become tender. You can add more water if needed. Do a taste test to know if the noodles are cooked enough but not overcooked.
- Add the carrots and shredded cabbage. Toss them gently until the veggies become soft. You may add fresh celery or kinchay if you like.
- Turn off the heat. Let the pancit cool completely before wrapping.
- When the stir fried noodles have cooled down, lay a piece of lumpia wrapper and add around 3 to 4 scoops of pancit. Wrap and roll the lumpia wrapper. Make a slurry and brush the ends of the lumpia to seal. Do these steps with the rest of the ingredients.
- Heat a lot of oil in a pan. Deep fry the pancit wraps in batches. Flip them to cook the other side until golden brown on both sides.
- Transfer the fried pancit wraps on a strainer or paper towel to drain excess oil.
- For the vinegar dip:
- Pour the vinegar into a pot. Heat the vinegar until boiling but DO NOT STIR.
- Once boiling, turn off the heat and let it cool a bit.
- In a small bowl, add the onions, chilies, brown sugar, salt and pepper, soy sauce and the boiled vinegar. Stir the vinegar dip until the brown sugar dissolves completely.
- Serve the pancit wraps together with this yummy vinegar dip. Enjoy!
Pancit Wraps Recipe (TAGALOG)
Para sa pancit wrap:
- 150 grams vermicelli noodles (sotanghon o bihon)
- 1 tasa ng boneless chicken breast (hiniwa)
- 1 malaking carrot (hiniwa ng strips)
- 3 – 4 tasa ng repolyo (hiniwa)
- 1 sibuyas (hiniwa ng maliliit)
- 4 butil ng bawang (hiniwa ng maliliit)
- 2 – 3 kutsara ng toyo
- 1 piraso ng chicken broth cube
- Lumpia wrappers
- mantika (pang gisa)
- Celery o kinchay (optional)
- Lumpia wrappers
- Slurry (tubig + cornstarch)
Para sa vinegar dip:
- 1 tasa ng suka
- 1 malaking sibuyas (hiniwa ng maliliit)
- 3 kutsara ng asukal na pula
- Asin at paminta
- 1/2 kutsarita ng toyo
- Sili (optional)
Para sa pancit wrap
- Ibabad sa tubig ang vermicelli noodles hanggang sa lumambot.
- Magpainit ng mantika at igisa ang sibuyas at bawang hanggang maging light brown. Sunod na ilagay ang manok (pwedeng gumamit ng giniling na baboy o manok) at igisa hanggang mag iba ang kulay. Budburan ng konting paminta.
- Ilagay ang chicken broth cube at haluin. Takpan ang kawali at hayaan itong maluto ng 3 minuto gamit ang katamtamang apoy.
- Pagkatapos ng 3 minutes, ilagay ang pinalambot na vermicelli noodles, toyo at oyster sauce. Haluin ito hanggang maluto ang noodles. Dagdagan ng tubig kapag kulang. Tikman ang noodles para malaman kung tama na ba ang pagkakaluto.
- Ilagay ang carrots at repolyo. Dahan dahang haluin hanggang lumambot ang mga gulay. Lagyan ng fresh celery o kinchay.
- Patayin ang apoy. Palamigin muna ang pancit bago gawing lumpia.
- Kapag malamig na ang pancit, ilatag ang lumpia wrapper at maglagay ng 3 – 4 kutsara ng pancit. Iroll ang lumpia nang dahan dahan. Gumawa ng slurry at ibrush ang dulo ng lumpia wrapper bago isara. Gawin ito sa iba pang ingredients.
- Magpainit ng madaming mantika. Ideep fry ang pancit wraps. Baliktarin ang mga ito para maluto ang kabilang side. Gawin ito hanggang maging golden brown.
- Ilipat ang pancit wraps sa strainer o paper towel para tumulo ang sobrang mantika.
Para sa vinegar dip:
- Ilagay ang suka sa isang pot. Painitin ito hanggang kumulo. HUWAG HAHALUIN.
- Kapag kumukulo na, patayin ang apoy. Palamigin ito ng konti.
- Sa maliit na bowl paghaluin ang sibuyas, sili, asukal na pula, asin, paminta, toyo at ang pinakuluang suka. Haluin ito hanggang matunaw ang asukal.
- Ihain ang pancit wraps kasama ng yummy vinegar dip. Enjoy!