Stuffed Cabbage Lumpia, Paw Paw Ponzu
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**Filipino-Style Stuffed Cabbage Roll with Paw Paw Ponzu, Apple Butter Mostarda and Puffed Buckwheat Chili Crisp**
Rhoda made a stuffed cabbage in the style of lumpia, a nod to Filipino crispy egg rolls. Facing 200 portions alone, she pivoted from wrapping individual parcels to rolling one long roll, steaming it whole and cutting it into portions to save time. Her Appalachian ingredients ran through a paw paw ponzu, made with the custardy native fruit, and an apple butter mostarda spiked with miso and mustard, finished with a puffed buckwheat chili crisp. Rhoda won the challenge and called making a humble lumpia on Top Chef extremely validating.
{Judge}: "I don't know if I would have ever arrived at a dish like that for 200 people. The ambition was there, and then you delivered on the execution."
{Judge}: "For the buckwheat, I thought that was fantastic. I love chili crisp."
{Judge}: "Your dish was one of my favorites. I was so excited about that paw paw ponzu. Incredible work. It really did represent not just the challenge, but also this unifying nature of food for a cause." Rhoda's was named the favorite dish of the day and won the challenge.
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