Vegetarian Lumpia

Crispy, fried spring rolls from the Philippines


  • 4 Wrappers
  • 1 Bell Pepper
  • 3 Garlic Cloves
  • 1 Carrot
  • 1 Cup of Bean Sprouts (or small handful)
  • 1 Cup of Green Beans (or small handful)
  • 2 tbsp of Hoisin Sauce
  • 2 Packets of Soy Sauce

Ingredients not included in Beaver Bag:

  • Vegetable Oil


  • For frying, choose a stove top safe pan or pot with a lid that fits, if oil in a pot ever catches fire, put on the tight fitting lid to extinguish by eliminating the source of air. Turn off the heat. Do not put water on a grease or oil fire. Don’t run with a grease fire to a sink. *This is unusual but it is good to know what to do.
  • Do not put too much oil in the pan, there should be space above the oil and the top of the pan. The more room in the pot above the oil, the better. See the picture below!
  • When frying use a pan lid or splash guard to prevent grease splatter.
  • Use oven mitts.
  • Use a wide, large, sturdy pan.
  • Don’t put wet food in the fryer.
  • Never leave the pan of hot oil unattended.
  • Turn pan handles away from cooker.
  • Make sure it is a child-free zone in the kitchen.
  • Add and Remove food with large heat safe slotted spoon or tongs. Move food carefully and do not splash.
  • To dispose of oil safely, leave to cool completely, put in a food container to throw away or refrigerate and reuse. Never pour down your sink.


  • Cut bell peppers, carrots, onions, and green beans into thin strips, julienne style. Cut garlic in small pieces.
  • Heat pot or pan over medium heat, add oil and then add your onions and garlic and saute until light brown. Add carrots and green beans and saute for 2-3 min until tender. Add the rest of the veggies and cook over medium high heat.
  • Mix occasionally to make sure they don’t stick and burn.
  • Season with soy sauce, hoisin sauce, and pepper. Mix well and cook for 3-4 min or until water from vegetables has evaporated.
  • Transfer excess liquid into a bowl to use later.
  • Transfer vegetables into a new bowl to cool, this will be your filling for your lumpia.
  • Prepare room temperature wrappers. Add about 2 tbsp of filling and roll then seal with water by lining water on the edges of the wrappers.
  • Heat a deep fryer to 350 degrees Fahrenheit and fry until golden brown.


  • Something you can do after wrapping and before frying is to place your lumpias in a freezer to stiffen up
  • After you have finished frying your lumpias, use the excess liquid as a dipping sauce

Final Steps:

  • Take them out of the fryer and set aside to cool down
  • Serve with rice and you’re ready to eat!

Cold and Spicy Soba Noodles

Cold but Spicy foods are refreshing and delicious on a cloudy spring day. Here’s a recipe that you can really make on your own. Serves 2, or 4 as a side.


2 bundles of Soba noodles 

4 packets of Soy sauce 

1 bunch scallions, finely chopped

1 cucumber, finely sliced or chopped

1 packet of red pepper flakes

Additional Toppings: 

1 Hard boiled egg, cut in half

1 tablespoon of sesame seeds

To prepare the noodles:

  1. For one bundle, boil 6 cups of water in a pot (add 2 cups water per each additional bundle). 
  2. Once the water boiled, add noodles and turn to low heat and boil the noodles for 4 minutes or until tender.
  3. Once done, drain the noodle well, rinse with cold water, drain again, and serve. 

To prepare the vegetables:

  1. Finely chopped the cucumber into thin slices.
  2. Finely chopped the scallions into bite sized pieces.

To assemble the dish:

  1. Put the noodles in a bowl and then add soy sauce, red pepper flakes, scallions, and cucumber.
  2. Mix the dish well.
  3. Add salt and pepper to your desired taste.
  4. Place hard boiled eggs on top for your additional toppings.
  5. Scallions for garnish.
  6. Sprinkle some sesame seeds on top if you’d like.
  7. Serve and Enjoy!

FYI: Use soy sauce as desired for flavor.

Homemade Tortillas and Green Chile Cheddar Quesadillas


For Tortillas

1 1/4 cups all-purpose flour

1 1/4 cups whole wheat flour

2 1/2 teaspoon baking powder

1 teaspoon salt

1/3 cup room temperature butter

1 cup hot water

For Quesadillas


Green Chiles

Sharp Cheddar Cheese


On pages 74 and 155 in the book Good and Cheap, you will find recipes for Green Chile, Cheddar Quesadillas, and Tortillas

Smashed Potato Snack


for potatoes:

3-4 Yukon gold potatoes

salt and pepper

2 TBS butter

2 TBS olive oil

toppings: Sour cream, green onions


  1. wash and trim eyes/blemishes from surface of potatoes. Cut into halves if potatoes are medium or quarters if they are large. Small potatoes can be left whole. Try to have the pieces/whole potatoes be about the same size.
  2. Put potatoes in a pot of water on the stove and bring to a boil. Cook until the potatoes are soft when pierced with a fork. They need to be soft enough to smash.
  3. When potatoes are softened. Drain and allow steam to come off of them till the surfaces feel more dry.
  4. Preheat oven to 400F.
  5. On a sheet pan, place parchment paper or silicone mat, or spray with cooking spray.
  6. Place the potatoes spread out on a the pan.
  7. Using the clean bottom of a cup or jar, smash the potatoes to flatten. If they fall apart a little it is ok. Just reshape a little with a fork.
  8. Melt 2 TBS butter and mix with the olive oil. Drizzle this over the smashed potatoes with a spoon. Sprinkle salt and pepper on top.
  9. Bake until the potatoes are browned on top and bottom. Allow to cool.
  10. To serve, chop green onions and serve with scoop of sour cream, or with a sauce of your choice. Enjoy!