In a large bowl, toss endive, radicchio, persimmons and shallots with enough dressing to lightly coat. Cut lumpia on the bias into 2-inch pieces and serve alongside salad.

Pork is the traditional filling, but lumpia can also be made with a combination of pork and shrimp, ground beef or chicken. If you have a food processor, use it to finely mince the vegetables.

I’ve long loved lumpia, a mainstay of Filipino cuisine. Similar to Chinese spring rolls, these thin cigar-shaped wrappers are filled with either meat, vegetables or both, and fried until ...