Below are some of the recipes our cooks have mastered over the years. These recipes were created by Jim and Ana. If you're looking for a break from cooking, check out our restaurants page.
Linguine with Clam Sauce - Apr 13, 2015

Author: Jim Tuttle – Mount Dora Historic Inn
Recipe type: Entree
Cuisine: Italian

As a therapist (my other job) I treated an Italian woman for several months and every time she came for her appointment; she would bring me a treat. "Mangia Mangia" she would say. Of course, if you have ever been a guest in an Italian home, you know that this phrase means to eat, actually it translates in to "eat eat"; and boy did I. This dish is simple and delish!

2 cans chopped clams, drained reserving ½ cup
4 cloves garlic, minced
1⁄2 medium onion, diced small
2 tablespoons extra virgin olive oil
1 tablespoon of unsalted butter
1 teaspoon fresh oregano
1 teaspoon fresh basil
2 teaspoons fresh parsley
1⁄2 cup white wine—Italian Please
12 ounces linguine
Freshly grated Parmesan cheese—DO NOT USE CANNED!

Option: If you like a little kick, add a ¼ teaspoon with the garlic

Prepare a large pot with 6 quarts of water and 2 tablespoons of sea salt—do not add oil to water—if you do, the sauce will not stick to the pasta.
In saute pan heat olive oil over medium heat.
Add garlic and saute for 1 to 2 minutes or until fragrant.
Add Onion and continue sauteing until the onion is beginning to become translucent
Toward the end of the cooking time, throw in the oregano, basil; and butter.
When onion mixture is done, add the chopped clams, the reserved liquid, and the wine.
Add Pasta to boiling water—the water should taste like the sea. Cook Al Dente—do not overcook your pasta!
Stir pasta with a large wooden/bamboo spoon for the first few minutes to prevent it from sticking; then stir at one minute intervals.
Simmer about 6 minutes over medium heat and stir every minute or so.
Add parsley and simmer one minute more.
Linguine should be close to finishing; so check by eating a piece. If it is a little chewy (not crunchy) then it's ready.
Drain pasta into a colander—do not rinse your pasta!
Return your pasta to the pot.
Add clam mixture to your linguine and mix gently.
Serve immediately in bowls and pass the freshly grated Parmesan cheese at the table.

Simple and Delish—Thank you Rena!
Nearly Flourless Chocolate Cake - Oct 07, 2014

Author: Jim Tuttle – Mount Dora Historic Inn
Recipe type: Dessert

Let's talk decadence! Of all the desserts that I bring to parties or serve to guests, this is the one I receive the most recipe requests for. Simple and delicious.

1 pound semisweet chocolate, coarsely chopped
2 sticks unsalted butter, cut into ½-inch pieces
½ cup Eclipse Coffee Syrup (Buy on or substitute ⅓ cup of Kahlua
8 large eggs plus 1 yolk
¼ cup sugar
2 teaspoon vanilla
½ teaspoon salt—this is a must, otherwise the flavors will not gel
¼ cup of sifted flour
Powdered Sugar for garnish

Preheat oven to 325 degrees F.
Grease a 9-inch spring-form pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and place in a larger pan that can accommodate both the spring-form pan and enough water to cover half the depth of the spring form pan.
Set up a double boiler; or if you do not have one, simply bring a medium pot of water to a boil and you will then place a larger metal bowl on top. Make sure the water does not contact the bottom of the metal bowl. You want the steam from the pot to do the work.
Combine the chocolate, butter and coffee syrup in the metal bowl; then place the metal bowl over the simmering water. If you are using a double-boiler set-up then it's basically the same concept.
Using a wire whisk, slowly move the ingredients around until the chocolate and the butter melt; then whisk the mixture smooth and set aside to cool. Never place a hot mixture into an egg mixture until it has cooled; if you do, you will have a chalky-dessert, because you scrambled your eggs. Oops.
Using an electric mixer, place the eggs, sugar and vanilla in a large bowl and using a medium setting at first combine the ingredients. Then turn mixer to high and blend until doubled in volume—about 8 minutes
Add the salt and slowly blend in the flour. Mix until smooth.
Using a large spoon, begin folding the cooled-egg mixture into the chocolate. Do this ¼ at a time until completely combined. When folding, slow and methodical movements are important. You will get the urge to perform this with quick movements to speed up the process of combining; but resist the temptation...It's worth it.
Pour batter into prepared spring-form pan and place in the larger pan from the first step of this recipe.
Using the water from the double-boiler or pot, carefully pour the boiling water around the spring-form pan, taking care not to splatter. The water level should come up about ½ way the depth of the spring-form pan.
Bake until the center of the cake begins to rise and the edges are set. About 45 minutes (this is if your water is boiling hot when you pour it in). 55 minutes if you are using warm water.
Remove spring-form pan and place on a wire rack to cool. Once cooled remove the tinfoil, cover and fridge for a minimum of 4 hours to 12 hours.
After chilling, remove spring-from sides. Place a large plate on top (nothing fancy as this is not the serving platter) and flip the cake.
Remove the parchment paper from the bottom. Place the serving platter on top (which is actually the bottom of the cake) and flip-it one last time. You are now staring at the top of the cake.
Allow cake to come to room temperature before serving—about 45 minutes.
Just prior to serving, dust with powdered sugar. I use a screen and tap the screen with a spoon to disperse, just the right amount of sugar.
Enjoy!!! This dish pairs great with coffee at the end of a meal...
Succulent Salmon - Mar 06, 2014

I will share with you a simple but effective trick of the trade; and at the same time, divulge one of Grandma's secrets. So this couples both a simple gourmet technique and some down home cooking. There might be a slight learning curve, as all ovens cook differently. The directions below are based on my gas oven.

You will know if you get it right on your first try, as the Salmon will melt in your mouth; and if you are standing, your knees will get weak and might even buckle.

Special Tool: A hand-held sifter, non-mechanical—so basically a concave screen. When sifting flour on the Salmon, put about 2 tsp of flour in the sifter; and tap gently with a spoon. Start at one end and move continuously while you tap to achieve the light-dusting affect.

The Secret: Coat chicken or fish with Mayonnaise, before adding seasoning; or bread crumbs and grated cheese, and it will seal in the juices of the meat. Delish!

Note: I use a sushi-grade Salmon for this application, as we are serving it at the right temperature (medium-rare to medium). I prefer medium-rare; but that is up to you.

Serving accompaniments: Steamed asparagus, sticky rice or whipped potatoes (nothing too rich, as the Salmon will meet that requirement, all by itself)

Author: Jim Tuttle – Mount Dora Historic Inn
Recipe type: Entree

1 Salmon filet (3 pound) with skin—Sushi Grade (1 ½ inches minimum in middle; of course it tapers on both ends)
1 Tbsp of Mayonnaise (I use Hellman's or Dukes)
1 egg yolk
1 tsp of dry mustard powder
Flour for sifting—a non-mechanical sifter works best
Salt to taste
Fresh ground pepper to taste (optional)
Onion Powder to taste
Garlic Powder to taste

Preheat oven to 500 degrees—yes 500 degrees.
Prepare a cookie sheet—cover with tinfoil and lightly spray with Pam.
In a small bowl, whisk together the mayo, mustard powder and egg yolk. Allow to sit for 5 minutes for ingredients to marry; then whisk one last time.
Place Salmon skin side up on a separate piece of tinfoil. Dry the skin with a paper towel.
Lightly coat with 1 to 2 tsp of egg mixture.
Lightly sprinkle the skin side with salt, pepper, onion powder and garlic powder.
Transfer the Salmon to your prepared cookie sheet—skin side down.
Dry top side of Salmon and using a hand held sifter, lightly dust the top of salmon with flour—allow to sit for 3 minutes.
Lightly coat with egg mixture and sprinkle your salt, pepper, onion powder and garlic powder on top.
Place in oven and reduce heat to 450 degrees. Allow to cook for 8 to 10 minutes.
The Salmon should be cooked to a medium-rare to medium. Basically if you press the tip of your finger gently on the thickest portion of the fish it should have some give to it. If it is firm then it is overcooked. Most restaurants overcook Salmon!
Loosely cover with tinfoil—like a tent so it does not touch the Salmon.
Allow Salmon to rest for 6 minutes before serving.
Roasted Goat Cheese - Oct 08, 2013

Roasted Goat Cheese with Honey and Basil
Author: Jim Tuttle – Mount Dora Historic Inn
Recipe type: Appetizer

This is a great appetizer recipe for any occasion; even if it's just you, a loved-one and a bottle of wine. Throw in a little Miles Davis and I am there! These small rounds of cheese are oven-roasted, glazed with honey; and then scented with sweet basil. Of course, a little white pepper to punch it up a bit. Finally, the balsamic vinegar adds a little acidity to round out this dish, which of course, offers a variety of pairings with wine—my choice here (with the balsamic vinegar) is Pinot Grigio; without the balsamic, I would go with a Chardonnay (my preference would be Pahlmeyer 2005, if you can find it. If not a 2009 will do nicely).

8 ounces of quality goat cheese (freeze for 20 minutes prior to use), if you can get past the molded rind I recommend the Bonde de Gatine cheese
⅓ cup of pure honey
2 tbsp of chopped, fresh Basil
¼ teaspoon fresh ground white pepper—this is a non-inflammatory option for pepper

In a small bowl combine your chopped basil, honey and white pepper. If you are using balsamic vinegar add 2, tsp and whisk to blend. Allow to marry (a formal union; and sometimes informal) for at least 1 hour prior to use.
Slice the very cold cheese in to 8 rounds–wet your knife with water or lightly spray with pam before each slice
Arrange them on a lightly Pammed (the non-stick spray, not the person) baking sheet.
Roast under a preheated broiler until lightly browned.
Plate your rounds on appetizer-sized plates
Whisk your honey mixture briskly to combine ingredients and drizzle a tsp over each cheese round
Serve at once and enjoy!
Finally, prepare yourself for praises
Mom's Ranch Dressing - June 06, 2013

Mom's Ranch Dressing
Author: Jim Tuttle – Mount Dora Historic Inn
Recipe type: Dressing

OK this one is super special! My Mom's ranch dressing is the best that was ever made; and I am not at all biased...

1 cup "real" Hellman's mayonnaise, plus ½ cup buttermilk
⅔ cup of sour cream
4 tbsp of Italian parsley – minced
2 tbsp dill "fresh" – minced
½ tsp fresh ground pepper
½ tsp sea salt
1 clove of garlic – minced and mashed
½ tsp vinegar
2 tsp fresh lemon juice
4 tbsp fresh minced scallions
1 tsp stone ground mustard
1 tsp onion powder
2 dashes or Worcestershire

Whip together onion powder, mayonnaise, mustard, sour cream scallions, vinegar, lemon juice, Worcestershire, pepper, dill & parsley
Mince garlic, combine with salt & mash into paste
Add garlic paste to mayonnaise blend & whish thoroughly
Add buttermilk slowly while whisking
Refrigerate for up to 1 week – my mom would still serve up to 2 weeks and it worked!
Pizza a la Jim - June 06, 2013

Pizza a la Jim
Author: Jim Tuttle – Mount Dora Historic Inn
Recipe type: Entree
Cuisine: Italian

There is nothing more gratifying than taking a recipe from thought to fruition; and then sharing the final outcome with people you love. Better yet, love to be around.

1 package of dry active yeast
1 teaspoon raw sugar
1 cup warm water (105 to 115 degrees F.)
3 cup all-purpose flour
1 ½ teaspoons Sea Salt
1 tablespoon Classic olive oil, plus more for brushing
My toppings today are: Italian sweet sausage—casings removed, cooked and drained, fresh basil (julienned—cut into thin strips), fresh tomatoes, scallions, garlic & mushrooms; and hand-grated provolone & ricotta cheese,.

Lightly-Saute your garlic, scallions and mushrooms with a little salt at the very end of the cooking process. Never salt mushrooms until they give off their moisture.

Method for making the dough:
* In a small bowl, dissolve the yeast and honey in ¼ cup of the warm water—allow this mixture to sit for about 5 minutes to proof. If the mixture does not become bubbly then you have tired yeast and need to start over.
* In a large bowl combine the flour and the salt.
* Add the remaining water, oil and yeast mixture then using a wooden spoon mix by hand until the dough comes cleanly away from the sides of the bowl—about 10 minutes.

Note: The pizza dough can also be made with a Stand Mixer using the dough-hook attachment. Dissolve the yeast as above. Combine the flour and salt in the bowl of your stand-mixer. Mix for a few minutes then add the remaining ingredients (including yeast) and on low-speed allow the dough to mix until it comes away from the sides and gathers around the dough-hook. Continue as below.

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.
At this point your dough should be smooth and firm.
Cover the dough with a clean, damp towel (not terry-cloth).
Place in the warmest area of your kitchen (I use the top of my fridge) and let it rise for 30 minutes.
By now the dough will have softened and be very giving to your touch.
Divide the dough into 2 balls, about 12 ounces each.
Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat this process 5 to 6 times.
Place dough on a smooth clean surface (I use a marble cutting board) and roll the ball under the palm of your hand until the top of the dough is smooth and firm; keep the shape of the ball, though. This should take no longer that 1 minute.
Cover the dough with a damp towel and let it rest for 20 minutes longer.
Dip each ball of dough into flour, shake off the excess flour.
Place the dough on a clean, lightly-floured surface, and begin to stretch the dough from the center outward; while rotating the dough in a clock-wise fashion. Continue this process until the dough balls are roughly 12 inch pies. The outer edge should be a little thicker to contain your toppings.
Your dough is now ready!

Method for cooking the dough:
Take a large pizza stone (30 inches) and place it on the middle oven-rack; then preheat the oven to 500º F.
Brush the entire surface of the dough with Classic Olive Oil (never use virgin or extra-virgin olive oil for high-temp cooking—Sorry Rachael) then arrange the toppings in the following order: ricotta (toss it on, it's fun! Or you can spoon it on), sauteed mushrooms/garlic/scallions, fresh tomato, julienned basil leaves, sausage and top with provolone –not too much as you already have ricotta.
Using a lightly floured rimless flat baking tray or a floured baker's peel (if you are going to be doing pizzas on a regular basis I recommend this), slide the pizza onto the baking stone and bake until the pizza crust is golden brown and your cheeses are bubbly, about 10 to 12 minutes.
Transfer the pizza to a firm surface and cut into slices with a pizza cutter or sharp knife—preferably an arched edge, so you can rock the knife to cut. Rock like "rocking a baby" not rock and roll; although that would be cool too.
Serve immediately and finish the dish with a nice salad—I added my mom's homemade ranch dressing for the salad; so this one is special!
Spaghetti and Meatballs - Nov 14, 2012

Spaghetti and Meatballs
Author: Jim Tuttle – Mount Dora Historic Inn
Recipe type: Entree
Cuisine: Italian

Ingredients for Meatballs
3 cups of day-old Italian sandwich bread, crust removed and cut into cubes
Filtered water to soak bread in (I used whole milk instead)
1¼ pounds ground (I used ground round) beef
3 eggs, beaten
3 cloves garlic, minced
1 cup hand-grated quality parmesan cheese
1 bunch Italian parsley, finely chopped to yield ¼ cup—packed
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil (do not use virgin or extra-virgin olive oil for sauteing or frying)

Ingredients for Sauce:
1 lb of spaghetti (I used linguine), cooked al dente in salted water—do not add oil to the water (your sauce will slide off of your pasta); instead continuously stir your pasta for the first 2 minutes and then every minute or so thereafter, this will prevent your pasta from sticking.
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
1 yellow onion, diced
1 green pepper diced
1 head of garlic, peeled and thinly sliced
1 medium carrot peeled and finely grated
¼ cup packed chopped fresh thyme leaves, or 1 tablespoon dried
Whole basil leaves, for garnish
⅓ cup of finely hand-grated parmesan cheese
¼ cup olive oil (not virgin or extra-virgin)

Method for meatballs:
Prep a cookie sheet with tinfoil to place the meatballs on. This is for transportation not cooking.
In a shallow bowl, soak the bread cubes in enough water (or milk) to cover.
Remove the bread cubes and squeeze by hand to remove excess moisture—don't mash them though.
In a small bowl whisk the eggs until smooth.
Add your salt, pepper and garlic to the eggs; then, allow to sit for 5 minutes to infuse—whisking occasionally.
In a large bowl, form the beef to the shape of the bowl.
Add the bread, cheese, parsley and egg mixture; then, mix by hand to "work" the bread into meat.
Moisten your hands with a little water and shape the mixture into 14 to 16 meatballs. You are looking for a meatball that is a little larger than a golf ball; but, according to Rina her father liked them the size of a tennis ball—I think that's a little too big.
In a large, heavy-bottomed skillet, heat the oil over low-medium heat for about 1 to 2 minutes.
Turn up the heat to medium and start adding the meatballs, working in batches so they have room to cook.
Cook until they are lightly golden brown on all sides, about 6 minutes per batch.
Serve warm or at room temperature
Note: Italians generally don't serve their meatballs with sauce or pasta; at least not in the same dish. However, I asked Rena to give me a recipe for sauce so I could have it with the pasta and the meatballs...I know it's not traditional; but, I'm Irish. So here we go...

Method for sauce:
In a 3-quart heavy-bottomed saucepan, heat the olive oil over medium heat.
Add the onion, garlic and a pinch of salt—cook until soft and lightly golden brown, about 8 to 10 minutes—do not burn the garlic, very bitter.
Add the thyme and carrot, and cook 5 to 7 minutes more, until the carrot is very tender.
Add the tomatoes and juice and bring to a boil, stirring often.
Lower the heat and simmer uncovered for 30 minutes the sauce should be fairly thick at this point.
Adjust seasonings (salt).
Place pasta in bowls (pasta should always be served straight from the pot of salted water and drained only slightly; so, there is a little timing to this dish. Sauce can always sit a bit—just cover it; but, pasta should never wait).
Place a few meatballs over the pasta and ladle the sauce over the top.
Pasta Beurre - Sept 26, 2012

Pasta Beurre
Author: Jim Tuttle – Mount Dora Historic Inn
Recipe type: Entree
Cuisine: Italian
Serves: 4

This is simplicity at its finest! Pasta Beurre literally translates to pasta with butter. It is a northern Italian dish; but, because of northern Italy's proximity to France, there is some influence in the dish. However, I would never tell my northern Italian friend that... Many of you have had this dish, but under a different name—Pasta Alfredo. Unfortunately what you know as pasta Alfredo has been altered to the point that it is no longer the traditional delicacy that I will share with you today.

16 ounces dry Linguini pasta
1 cup butter
¼ cup heavy cream
Salt and pepper to taste
½ cup finely grated (by hand please) Parmesan cheese—to be served at the table

Bring a large pot of salted water to a boil (6 quarts of water and 1 ½ tbsp of sea salt). (Do not add oil to water, ever! Your sauce will not adhere to the pasta if you do). To prevent pasta from sticking, continuously stir pasta for the first two minutes, then every few minutes thereafter.
Add linguini (whole, do not break in half—it's sacrilegious) and cook for 8 to 10 minutes or until al dente; drain—do not rinse your pasta.
While pasta is cooking, in a saucepan, melt butter into cream over low heat. Add a pinch of salt and blend until married (your sauce, not you). Remove from heat as soon as the butter has melted; otherwise, your milk solids will separate out.
Once pasta is drained in a colander, return the pasta to its original pot Pour melted butter and cream over the pasta and toss well
Plate your pasta in bowls and serve immediately and pass the grated Parmesan cheese at the table.
Guide your guests to put a healthy portion of cheese on their pasta.
Cornish Hens Mediterranean - Sept 26, 2012

Cornish Hens Mediterranean
Author: Jim Tuttle – Mount Dora Historic Inn
Cuisine: Entree
Serves: 4

This dish is a fusion of flavors from Northern Italy and Greece. Very simple and very yummy! Note: I typically pair this dish with sticky rice; however, Yukon Gold baby potatoes work nicely too.

2 tablespoons olive oil
2 Cornish hens, 1-1/2 pounds each, cut into 8 pieces (4 breasts with the wing and 4 legs)
Salt and freshly ground pepper to taste
5 cloves of finely chopped garlic
1 cup chopped onions
2 leeks, sliced thin (about 1-1/2 cups)—soak leaks in water for about 10 minutes to properly clean, rinse and dry before cooking
2 cups diced plum tomatoes–peeled
16 green olives stuffed with pimientos
12 Kalamata olives–pitted
5 sprigs fresh thyme
4 sprigs of fresh rosemary
1 cup dry white wine, California Chardonnay works great—reserve ½ cup of wine and keep cold
1 cup chicken broth
1 bay leaf
1 teaspoon turmeric
Piquillo paste or 4 dashes of Tabasco
4 tablespoons chopped fresh basil

Heat the olive oil in a heavy skillet large enough to hold the pieces of Cornish hens in one layer. Do not put hens in yet.
Sprinkle the pieces with salt and pepper to taste. Remember the olives are going to bring their own salt to the dish; so, go easy on the salt.
When the oil starts to become hot, add the hen pieces, skin side down.
Cook over medium-high heat until lightly browned, about 5 minutes. Turn and cook 5 minutes more.
Remove and set aside.
To the same pan, reduce the heat to medium and add the garlic with a pinch of salt, and saute, until just starting to brown, about 2 minutes.
Add the onions and leeks and cook an additional 2 to 3 minutes.
Add the tomatoes, green olives, thyme, wine (not the reserved though), chicken broth, bay leaf, saffron, Piquillo paste, another pinch of salt; and, pepper to taste.
Stir and scrape the bottom of the skillet to dissolve any brown particles on it.
Return hen pieces and Cover tightly and simmer on low for 15 minutes.
While the dish is simmering, pour the reserved ½ cup of chardonnay into a wine glass and sip slowly...
Remove the thyme and rosemary sprigs, if used, and the bay leaf.
Remove lid and simmer for 5 more minutes to reduce the sauce and finish the cooking process.
At this point the flavors of the dish have married and you want to taste the broth and adjust your seasonings; specifically, the salt.
Sprinkle with chopped basil and serve.
Lumpia (Filipino Spring Roll) - Sept 26, 2012

Lumpia (Filipino Spring roll)
Author: Jim Tuttle – Mount Dora Historic Inn
Recipe type: Entree
Cuisine: Filipino
Serves: 4

One of my faves! It is a bit more complicated because of the wrapping process, but totally worth it!!! There is an option here to add more veggies, which will make it more traditional, however, I prefer this heartier rendition.

¾ pound ground pork
¾ pound of ground beef
2 cloves garlic, crushed and then minced
1½ cups chopped scallions
1 teaspoon ground black pepper
3 tablespoons of soy sauce
30 Lumpia wrappers (AKA spring roll wrappers)–use dry wrappers if available and follow direction; or, see note at bottom
2 cups vegetable oil for frying

Optional veggies to add:
½ cup minced carrots
½ cup chopped green onions
½ cup thinly sliced green cabbage

Dipping Sauce:
1 cup of white vinegar (for a little softer flavor you can use rice vinegar)
5 cloves of garlic minced
Juice of half a lemon
Pinch of salt

Blend raw pork, beef, scallions and soy sauce together in a large bowl–kind of like a meatloaf. Place a wok or large skillet over high heat, and pour in 1 tablespoon olive oil.
Cook pork and ground beef stirring frequently, until done– no pink. Remove cooked beef and pork and set aside.
Drain grease from pan, leaving a thin coating. Cook garlic until just starting to brown (do not burn), then add optional veggies if using, in the same pan 2 minutes.
Stir in the cooked pork and beef blend Season with pepper. Remove from heat, and set aside until cool enough to handle.
Place one to two heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1½ inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge.
Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to ½ inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil one at a time using metal tongs (unless you are using a non-stick skillet.) Fry the rolls for 1 to 2 minutes per side, until all sides are golden brown. Drain on paper towels. Serve immediately WITH THE DIPPING SAUCE. Some people prefer sweet chilly sauce instead of the vinegar. You can also serve as you go, since you are working in batches. That way you guarantee the spring rolls are light, crispy and hot–not too hot though.
Once I found dry spring roll wrappers, I have been using them ever since; in fact if I can't get them, I wait until I can. However, this dish is worth the trouble if you can only find the frozen ones at your local Asian market.

Frozen wrappers directions:
Now, here comes the fun part. Separate the Lumpia wrappers. In all my years of making Lumpia I have not found any easy way to separate these darn things but I will tell you what works for me. The wrappers need to be defrosted for 24 hours, if they are frozen. You'll also want to have a plate to set them on as well as a damp kitchen towel (damp paper towels will work too) to cover them, we don't want our wrappers to dry out!
Open the package and take out the stack of Lumpia wrappers, start at the edges and gently start peeling the edge upward, and slowly loosen the individual sheet off of the stack.
Now, place the loose sheet on your plate under the damp towel or cloth. And basically repeat until the stack or package is done. Sounds easy right? It's not! It will take you a few times of separating before you get the hang of it, probably midway between the stack. Still worth it!
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