Name: Jesse Wykle's Winning Lumpia
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Filipino
Ingredients: 1 lb ground pork, finely minced; 2 cups shredded green cabbage; 1/2 cup diced carrots, into 1/8-inch pieces; 3 cloves garlic, minced; 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tsp sesame oil; 1/4 tsp white pepper; 24 lumpia wrappers (spring roll wrappers); 2 tbsp cornstarch mixed with 3 tbsp water; 2 cups neutral oil for frying; 1 tbsp ginger, minced; 2 green onions, finely chopped

Jesse Wykle runs Aloha Snacks in Virginia Beach, where his menu reads as Asian-Hawaiian-with-Southern-roots — a sentence that should not make sense and, on the plate, somehow does. He was the youngest Virginia chef ever invited to cook at the James Beard House (age 32, in 2015), which is the kind of credential that means he has been quietly excellent for longer than most viewers realize.

He beat Bobby with lumpia — the Filipino spring roll that is thinner, longer, and crisper than its Chinese cousin, with a pork-and-vegetable filling that has to be seasoned aggressively because the wrapper is so thin it almost disappears. Wykle's wrappers shattered. Bobby's, per the broadcast, were "chewier than they should have been." Chewy lumpia wrappers are wrappers that absorbed oil.