How to Dice Onions and Prepare Water Chestnuts for Lumpia

Hi, my name is Cliff Wharton. I am a Chef at TenPenh Restaurant. Today, we are making Lumpia. I am going to show how to dice an onion for the lumpia dish.
Pretty much, take an onion that’s been washed; like to take the outside skin pretty much just peel all that away. There are a couple of ways to do dice an onion. This is the way I do it I find it more uniform this way. Just take your time with it. You can cut them in half and you could do the whole this way, two cuts this way, but I would like to take it apart little bit, take the outer leaves, just cut them, do a nice julienne. Once you get that julienne right there I turn them, cut a dice out of it. Here you can control the width of the dice so you get a nice uniform cut right there. I will do that with all the whole onion. Once again you don’t have to move as fast or cut it as fast as I do. Unless you’ve done it many times before, but please take your time, just don’t rush and what we do with the extra onion here at the restaurant we save them for a vegetable stock, which would be another class. I will just finish these up and that is how we dice an onion.
Right now I will show you how to chop some water chestnuts. Water chestnuts you can get fresh or canned. These are—we have are some canned water chestnuts for as much as we use here, we try to use it fresh partly for labor and cost, but it is just as good it is very flavorful, adds a nice little crunch and texture to the spring rolls, so pretty much just run through it, think of a pie, what you are pretty much doing is julienne it and this is a rough cut julienne and that’s how we do the water chestnuts.


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