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 thats been washed; like to take the outside skin pretty much just peel all that away. There are 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 into half and then 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 and turn, 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 dont have to move this fast or cut it as fast as I do. Unless, you have done it many times before, but please take your time dont 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.

Well, 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 this is 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 thats how we do the water chestnuts.