Natalie Coughlin brings winning spirit to kitchen

ByJackieBurrell» jburrell@bayareanewsgroup.com

We’re used to reading about Natalie Coughlin in the sports section. With 12 Olympic and 20 World Championshipmedals, theUCBerkeley alumswamher way into the record books time and time again. But these days, Coughlin’s interests extend far beyond the pool. Her competitive streak continues — on Food Network’s “Chopped.” She co-owns a boutique Napa winery, Gaderian Wines. And she has just published a glossy new cookbook, “Cook to Thrive: Recipes to Fuel Body and Soul” (Clarkson Potter, $25).

The book reflects her views on food not just as nutrient- rich fuel but as an extension of family and love. So you’ll certainly find the healthy how-tos you’d expect — recipes, for example, for Performance Beet Juice, Peanut Butter Energy Bites rolled in popped amaranth, and Bircher Muesli made with steel-cut oats, chia seeds and almond milk.

But you’ll also find plenty of comfort fare here, including the recipe for her Filipino grandmother’s flaky lumpia, the deep-fried, pork-filledmust-have for any Coughlin family celebration. Now she’s sharing that recipe and a few tips, too: Deep-fried lumpia are irresistible, but these can be “fried” in the oven, if you’d rather. And if you can’t find lumpia wrappers, she writes, “Chinese spring roll wrappers will work, too. Make sure to get the Chinese variety, which are wheat flourbased, versus other spring roll wrappers or skins that are rice flour-based.”

LUMPIA » PAGE6

RECIPE FOR GRANDMA’S LUMPIA ON PAGE 6

Olympian Natalie Coughlin’s new cookbook, “Cook to Thrive,” runs the gamut from healthy smoothies and muesli to an Everything-butthe- Kitchen-Sink stir-fry and her grandmother’s special lumpia, above.

PHOTOS BY ERIN KUNKE

Grandma’s Lumpia

Makes about 40 lumpia

INGREDIENTS

1 pound lean ground pork 1½ cups finely chopped onions 8-ounce can water chestnuts, drained and finely chopped 2 tablespoons minced garlic 2 tablespoons liquid Maggi seasoning or soy sauce 1 tablespoon ground white pepper 2 tablespoons cornstarch 30 to 45 lumpia or egg roll wrappers Vegetable oil, for deep-frying Thai sweet chili sauce, for serving

DIRECTIONS

In a large bowl, combine the pork, onions, water chestnuts, garlic, Maggi seasoning and white pepper. Using your hands, mix thoroughly.

In a small bowl, whisk together the cornstarch and 1⁄3 cup water.

Gently separate the lumpia wrappers (they’re very delicate), arrange them on a clean work surface, and cover themwith a clean damp dish towel or paper towels to prevent them from drying out. Keep the wrappers covered while you are assembling each lumpia.

To assemble one, place a wrapper on a cutting board. Using a pastry brush or your finger, moisten the top edge of the wrapper (the one farthest from you) with the cornstarch mixture. Place 2 tablespoons of the pork mixture along the center of the wrapper, forming a log shape. Bring the bottom edge of the wrapper up over the log, pulling it tightly, and then fold the left and right sides of the wrapper toward the center over the log. Tightly roll up the lumpia and press to seal the edge. Place the lumpia on a plate, cover it with plastic wrap, and repeat with the remaining wrappers and filling.

Set a wire rack on a baking sheet and place several layers of paper towels on top of the rack.

Heat 3to 4inches of vegetable oil in a large wok or pot to 375degrees. (If you don’t have a thermometer, test the oil by inserting the handle of a wooden spoon into the oil. If bubbles appear immediately, the oil is ready.) Working in batches, deep-fry the lumpia, using tongs to flip them over halfway through, until they are a deep golden brown all over, about 3 minutes total. Using a spider strainer or a slotted spoon, transfer the lumpia to the paper towels to drain.

Serve the lumpia warmwith the sweet chili sauce for dipping.

Note: To “oven fry” the lumpia instead, spray a rimmed baking sheet with cooking spray and arrange the lumpia on it with an inch of space between them. Spray the lumpia with cooking spray. Bake in a preheated 425 degree oven until deep golden brown, 20 to 25 minutes.

— From“Cook to Thrive: Recipes to Fuel Body and Soul” by Natalie Coughlin