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Hi, my name is Cliff Wharton. I am a Chef at TenPenh Restaurant. This is the second of four restaurants owned by Passion Foods.
Today, we are going to be making Lumpia. It’s a Filipino Spring Roll, I guess you can say. It’s also the restaurant’s most popular appetizer. We are going to be using green cabbage, some celery, some white onion, some water chestnuts, we will also going showing how to add some ginger and garlic, some mung bean sprouts. Also, we use some ground pork and some baby shrimp. And once we’ve finished all these together, we’re going to be wrapping it up in a spring roll wrapper or Lumpia wrapper.
You don’t need much to do here. We are going to be using a frier and using a knife to chop some vegetables. So, you will want to be careful using a knife or anywhere around the hot frier. And we are going to be making lumpia so let’s get started.
To start off, I’m going to show you how to cut up some of the green cabbages. First, I am taking some cabbage that I have cut into a wedge, and you always want to wash your vegetables. We have a cabbage right here. It’s very simple. Just take your wedge and then slice down, get some nice julienne wedge cuts right there. And we can even just turn it and then just go ahead and chop it up a little bit.
This how you chop your cabbage. And next, we’re going to move on to show you how to slice some celery.
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