We've frying "pancit molo" ever since for two reasons - a more convenient way of sending these sumptuous balls over great distances (as pasalubong) AND it also tastes great like an all meat lumpia. Its basically pancit molo balls that instead of swimming in a savory broth, they find themselves browning in hot oil. And of course, the curiosity level is up when one sees "fried" before pancit molo.
- 1/2 kilo Ground pork
- 1/3 cup garlic, minced
- 1/3 cup onions, minced
- 1/4 cup chopped kusay, sibuyas na mura (Take note: kinchay is different)
- Soy Sauce
- Wonton wrappers
- Oil for frying
- In a bowl, combine ground pork, garlic, onions and kusay. Mix well.
- Season with salt, pepper and soy sauce.
- To taste test your filling, take a take portion of filling mix and fry. Make flavor adjutsments based on the taste of the fried meat mix.
- Wrap the filling using wanton wrappers like Molo balls
- Fry the balls until brown/ cooked. Place cooked pancit molo balls in a plate with table napkin to absorb excess oil.
- Serve with sweet and chili sauce or dip of choice.