Via Rachael Perrett Chef Leah Cohen has been bringing the dynamic flavors of her Filipino heritage to a national audience. On May 2, 2025, she showcased her culinary skills on “Good Morning America,” demonstrating how to prepare two classic Filipino dishes: pancit bihon and lumpia. Through her cooking, Cohen is reclaiming her cultural roots. She takes her son on a tour of favorite Filipino treats that are loved during birthday celebrations, weddings and family parties.
In her testimony, Cohen focused on lumpia’s significance. These flavor-packed Filipino spring rolls are available in two fresh and fried varieties, both equally delicious! “In the Philippines, we have two kinds of spring rolls or, as we call them, lumpia—fresh and fried,” she explained. This specialty of my homeland is required eating at all Filipino gatherings, holidays, and birthdays. It’s a delightful and delicious approach to immersing her son into the colorful, flavorful, domestic kaleidoscope that is Filipino food.
The star of her segment, though, was her pancit bihon recipe, which makes four servings. Pancit bihon is a noodle dish made from thin rice noodles that have been soaked in warm water until flexible. Cohen demonstrated soaking the dried pancit bihon for 10-15 minutes before cooking. To maximize flavor, she braised chicken in plain water until the meat was fork-tender, creating a deeply flavorful dish despite the simple ingredients.
Even better, it’s made using basics ingredients, like chicken stock and soy sauce. Those take the dish’s flavor over the top, and make it outrageously yummy! Throughout the day, Cohen made the case for the magic of basic ingredients. Combined, they’re the foundation of a warming, hearty dish that’s home to so many Filipino families.
Cohen knocked everyone’s socks off with her stunning lumpia recipe served up next to the traditional fav pancake bihon. The filling is a delicious mix of ground beef, ground pork, garlic cloves, ginger, vegetables, and spices. She recommends Wei-Chan spring roll wrappers, cut in half crosswise on the diagonal to create triangles that deliver extra crispiness.
Load ‘em up with veggies—kids won’t even see them coming, Cohen recommended while demonstrating her secret-stuffed filling. This modification helps cut down the fat content in the lumpia. More importantly, it engages children’s palates and minds with exciting flavors and textures in a way that’s fun—and a little sneaky.
Cohen noted that it’s essential to taste-test the filling mix before rolling the lumpia. This particular skin ensures that the seasoning is perfectly calibrated to infuse that spicy kick into a deliciously crunchy snacking experience. Once she cooked her lumpia, she realized that it could be kept in the fridge for 8 hours beforehand. Or, it can be cookie dough frozen for two to three weeks and then fried.
And when it’s finally time to fry the lumpia, Cohen heats a few inches of oil in a wok or high-sided sauté pan. He raises the heat to an eye-popping 350 degrees F. She recommended frying the lumpia in batches of four to six. Cook them until they’re golden brown and crispy. The time on the meat is up to you! With a little attention to detail on cook time and temperature, you’ll create an irresistible texture. The result is a deliciously crispy exterior that packs a whole lot of flavor in its crispiness.
My parents still have nightmares about my insistence that they take me on the subway as a toddler. Cohen reflected on her love for lumpia. “I can’t wait to introduce my son to these delicious snacks as well, and given that they’re a staple at every Filipino party, holiday, and birthday. I don’t think that will take long.”
Through her culinary demonstrations and stories, Leah Cohen not only shares recipes but preserves a cultural legacy that resonates with many Filipino families. Her love for sharing these regional specialties inspires others to experience all that Filipino food has to offer and rejoice in its vibrant flavors.
