This Marine found home in an aircraft carrier's underground kitchen

Navy veteran and Food Network Allstar, August Dannehl cooks a four course meal for his fellow vets based on stories from their service. A braised pork belly inspired by the MRE’s feared dehydrated pork product, Chicken Tagine inspired by a training mission in Morocco – these elements provide the backdrop for a holiday celebration between veterans.

Drea Garcia spent a few of her Marine Corps years aboard the USS Nimitz, and while there she found a niche within the Filipino-American sailor community. They shared many of the dishes that reminded them of home, including this Lumpia, or Filipino spring roll:

Filipino Lumpia with Ponzu Duck Sauce

Inspired by Drea’s experiences on the USS Nimitz



Spring Roll

1 pkg egg roll wrappers

1 lb ground chicken

1 cup green onion (chopped)

1 cup carrot (julienned)

1 cup cucumber (julienned)

1 cup bean sprouts

2 tsp sesame oil

2 tsp chili powder

4 tbs soy sauce

2 cloves garlic (minced)

1/4 cup flour

1/4 cup water


Ponzu Duck Sauce

1/2 cup ponzu

1 tbs agave syrup

2 tsp xanthan gum


Also need

canola oil for frying

salt and pepper to taste

green onions (chopped) for garnish



Make Ponzu Duck Sauce by reducing ponzu in small pot with agave and xanthan gum until sauce has the thickness of maple syrup. Let cool and set aside at room temperature.

Meanwhile brown ground chicken in sesame oil, chili powder and garlic. Once browned and cooked through (about 7 minutes) add carrots and green onion and soften in pan (about 5 minutes). Season with salt and pepper to taste.

Remove from heat and add cucumber, bean sprouts and soy sauce to warm through.

Make wrapper sealant by mixing flour and water together.

Preheat oil to 375° in a wok or deep fryer.

Prepare wrapper by separating into individual squares. Place 2 tbs of filling in center of wrapper and spread out length-wise. Fold left and right edges over like a burrito and then roll end over end, making a roll. Seal with flour sealant.

Fry Lumpia in 375° oil until golden brown (about 3 mins) – turning once.

Serve with Ponzu Duck Sauce and green onions for garnish.

Music courtesy of Jingle Punks:
Dramatic Classical Hip Hop – Trent Williamson
history pitcha-JP – Serval Attack