Volunteer of the Month: Sally Teodoro

Sally Rubias Teodoro

Sally Teodoro, originally from Manila, Philippines, volunteers weekly as a line host, coordinating our waiting process and greeting folks as they enter to receive food. She knows just how to keep our waiting area organized and in order with kindness and humor!

Sally Says:

“I’ve been in this neighborhood since 1975. That’s 40 years ago this year! Sometimes when we have music playing at the food bank, I dance with the older people.  And when they hug me they touch my heart. One time I was on the bus and I saw a lady from the food bank. She called my name, “Hey Sally,” and then she hugged me. The way you treat people is the way they treat you.”

Cooking with Sally: Lumpia Recipes

This is one of Sally’s favorites, and we’ve provided you with pork and shrimp options below!

LUMPIA SHANGAI ROLL (Meat Filling)

Makes 45 pieces

Ingredients:

• 500g (17.5 ounces) ground pork

• 50g (1.75 ounces) turnips (singkamas) finely chopped

• 50g (1.75 ounces) carrots finely chopped

• 30g (1 ounce) dried shitake mushrooms, soaked and chopped finely

• 3 cloves garlic

• 30 green onion, chopped finely

• 1/2 teaspoon rice wine

• 2 teaspoons soy sauce

• 2 large eggs

• 3 teaspoons corn starch

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 45 Simex Lumpia wrappers

1. In a bowl, combine first 8 ingredients

2. Add egg, corn starch, and mix thoroughly. Season with salt and pepper.

3. At one end of a Simex Lumpia wrapper, spoon about 1 tablespoon of the mixture and roll tightly as shown below.

4. Brush one end of the wrapper with water to seal.

5. Deep fry in low controlled heat until golden brown.

6. Serve with sweet and sour sauce.

Sweet and Sour Sauce:

Ingredients:

• 3 teaspoons vinegar

• 1/2 teaspoon salt

• 6 tablespoons refined sugar

• 1 tablespoon cornstarch

• 1/2 cup water

• 1 teaspoon soy sauce

• 1 medium onion finely chopped

• 1 1/2 cup vegetable oil

Mix all ingredients in a pan and bring to boil with cornstarch stirring until it thickens.

SHRIMP & VEGETABLE LUMPIA

Makes 45 pieces
Omit shrimp for vegetarian option!

Ingredients:

• 1K (2 lbs) beansprout, washed and drained

• 300g (10.5 ounces) shrimp, shelled and chopped

• 325g (11.5 ounces) firm tofu, sliced into tiny cuves

• 250g (9 ounces) carrot slices

• 5 cloves garlic crushed

• 50 gram (1.75 ounces) onion minced

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 4 teaspoon vegetable oil

• 2 teaspoon fish sauce

• 2 cup vegetable oil for frying

• 45 Simex Lumpia wrappers

1. In a wok, fry the tofu until crisp and golden brown. Drain excess oil and set aside.

2. Saute garlic and onion, then add shrimp.

3. Pour some fish sauce along the side of the wok and simmer until the fishy smell is gone.

4. Add carrots, snap peas and beansprout, and mix thoroughly.

5. Season with salt and pepper.

6. Add the tofu then mix all together, simmer uncovered for about 3 minutes while continuously mixing.

7. Strain to remove liquid and let cool.

8. To wrap add 2 heaping teaspoons of mixture and roll tightly as shown above.

9. Brush one end of the wrapper with water to seal.

10. Heat oil and deep fry in low controlled heat until golden brown

11. For dipping sauce, prepare vinegar with crushed garlic and salt to taste.