I love making this Pancit Bihon and Lumpia combo because it feels hearty, comforting, and perfect for sharing. The noodles are savory and full of vegetables, while the lumpia brings that crispy texture I always crave. This meal is something I happily serve for family lunches, celebrations, or even simple weekend dinners.
Why You’ll Love This Recipe
I enjoy this recipe because it is balanced, filling, and easy to prepare. I like how the pancit absorbs all the flavors from the broth and seasonings, and I appreciate how the lumpia can be prepared ahead of time. I always find this combination satisfying without feeling too heavy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For Pancit Bihon
200 g rice vermicelli noodles (bihon)
250 g chicken breast, thinly sliced
150 g shrimp, peeled and deveined
4 cloves garlic, minced
1 medium onion, sliced
1 cup carrots, julienned
2 cups cabbage, shredded
3 tablespoons soy sauce
2 cups chicken broth
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons cooking oil
For Lumpia
20 lumpia wrappers
500 g ground chicken
3 cloves garlic, minced
1 small onion, finely chopped
1 cup carrot, grated
1 teaspoon salt
½ teaspoon black pepper
1 large egg, beaten
Cooking oil for frying
Directions
I begin by soaking the bihon noodles in warm water for about 10 minutes until soft, then I drain and set them aside. In a large pan, I heat the oil and sauté the garlic and onion until fragrant. I add the sliced chicken and cook until it turns opaque, then I add the shrimp and cook just until pink.
I pour in the chicken broth and soy sauce, letting it simmer for a few minutes. I add the carrots and cabbage, then gently mix in the softened bihon noodles. I toss everything together until the noodles absorb the liquid and become tender. I season with salt and pepper, then remove from heat.
For the lumpia, I mix the ground chicken, garlic, onion, carrot, salt, pepper, and egg in a bowl. I place about one tablespoon of filling onto each wrapper, roll tightly, and seal the edges. I fry the lumpia in hot oil over medium heat until golden brown and crispy, then drain them on paper towels.
Servings And Timing
I usually get about 6 servings from this recipe.
Preparation time is approximately 30 minutes.
Cooking time is around 30 minutes.
Total time is about 1 hour.
Variations
I sometimes add green beans or bell peppers to the pancit for extra color and crunch. For the lumpia, I like mixing in chopped green onions or a small amount of finely chopped mushrooms for added texture.
Storage/Reheating
I store leftover pancit bihon in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of broth or water to keep the noodles moist. I reheat lumpia in the oven or air fryer to maintain their crispiness.
FAQs
Can I make pancit bihon in advance?
I often prepare it earlier in the day and reheat it gently before serving with a bit of broth.
Can lumpia be frozen?
I freeze the lumpia before frying, then cook them straight from frozen when needed.
What sauce pairs well with lumpia?
I usually serve lumpia with sweet chili sauce or a garlic vinegar dip.
Can I make this recipe without shrimp?
I simply leave out the shrimp and increase the chicken slightly when I want a simpler version.
Is this recipe good for gatherings?
I always make this for parties because it serves many people and is easy to scale up.
Conclusion
I keep this Pancit Bihon and Lumpia combo in my regular meal rotation because it is flavorful, comforting, and perfect for sharing. Every time I make it, it brings everyone together around the table for a satisfying and memorable meal.
A flavorful Filipino classic combo, Pancit Bihon and Lumpia delivers savory stir-fried noodles with vegetables and protein alongside crispy spring rolls filled with seasoned ground chicken. Perfect for family meals, celebrations, or casual gatherings.
Ingredients
For Pancit Bihon:
200 g rice vermicelli noodles (bihon)
250 g chicken breast, thinly sliced
150 g shrimp, peeled and deveined
4 cloves garlic, minced
1 medium onion, sliced
1 cup carrots, julienned
2 cups cabbage, shredded
3 tablespoons soy sauce
2 cups chicken broth
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons cooking oil
For Lumpia:
20 lumpia wrappers
500 g ground chicken
3 cloves garlic, minced
1 small onion, finely chopped
1 cup carrot, grated
1 teaspoon salt
½ teaspoon black pepper
1 large egg, beaten
Cooking oil for frying
Instructions
Soak rice noodles in warm water for 10 minutes. Drain and set aside.
Heat oil in a large pan. Sauté garlic and onion until fragrant.
Add chicken and cook until opaque. Add shrimp and cook until pink.
Pour in chicken broth and soy sauce. Simmer for 2–3 minutes.
Add carrots and cabbage. Stir in softened noodles and toss until liquid is absorbed and noodles are tender.
Season with salt and pepper. Remove from heat and set aside.
In a bowl, mix ground chicken, garlic, onion, carrot, salt, pepper, and egg.
Place 1 tablespoon of filling on each lumpia wrapper, roll tightly, and seal the edge with water.
Heat oil in a pan over medium heat. Fry lumpia until golden brown and crispy. Drain on paper towels.
Serve pancit bihon with freshly fried lumpia and dipping sauce of choice.
Notes
Add green beans or bell peppers to pancit for more veggies.
Include green onions or mushrooms in lumpia filling for variety.
Use sweet chili sauce or garlic vinegar as dipping sauces for lumpia.
Reheat lumpia in oven or air fryer to retain crispiness.
