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Chef Warton explains how to prepare Lumpia or Spring Rolls, and how to saute vegetables for the lumpia
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Hi, my name is Cliff Wharton and I am chef at TenPenh Restaurant. Today we are making a Lumpia, which is a Filipino Asian Spring Roll. I have shown you how to do the ground pork and shrimps which we have cooking right here. Now we are going to add some the vegetables we cut earlier into mixture. We have some onions, water chestnuts, snow peas, celery, little mung bean sprouts, and our chopped cabbage. Once you add all of that, we kind of want to mix that really nice or mix it through, make sure you get a nice and mix. I am going to add some or about a half a cup of fish sauce and also you want to add half a cup of Soya sauce. We just mix all that up and when you cook, you want to cook down because cabbage, the vegetables are very tender. See how its all mixed and nice just want to taste it maybe I want to add a little salt, little pepper to this, it is all up to you its how you want to eat it, and that's how we do that. Once this is cooked, once all the vegetables are tender we want to lay this out on a sheet tray. We will lay this, turn this off we will lay this out on a sheet tray wait I'll cook you, it's not cooked yet. Lay it out on sheet tray we want to cool it down, and once it's cooled down, we will get a mixture like this, it’s all nice and it's going to be ready to roll. That's how we cook our vegetables and ground pork and shrimp that's how we cook it.