A fresh crepe spring roll with vegetables, bean curd sauce, and crisp savoury garnish. Unlike fried lumpia, this version showcases the bright flavours of the vegetables within. The tahuri sauce ties it all together with a funky saltiness, while the fried noodle and seaweed (hoti) impart an umami crunch.

Ingredients: Carrots, Green beans, Jicama, Tofu, Fried Noodles, Tahuri Sauce, Hoti

Allergens: gluten, soy, allium

“I remember when my mom would make Chinese-Style Lumpia. It was a very physical process. She would be up at the crack of dawn chopping. It might sound easy, but there’s a lot of vegetables you have to prepare, especially if the whole family is dining together.

So, once everything is ready, all the ingredients are laid out on the table: the stuffings, the vegetables, the hoti, the crushed peanuts, sugar. They’re all laid out on the table, and then each person will roll the wrappers by themselves, unless of course you’re with your mom or your lola. They will do it for the family per person.

First, you take the crepe-style wrap, add lettuce then you stuff the crushed peanuts, the hoti, whether you like it or not, you add cilantro. Then, each person will roll the wraps by themselves, unless it’s your mom or your lola.

Especially if you’re Tsinoy, you have to know how to do this because otherwise, I read somewhere people will question you, ‘Are you really Tsinoy if you don’t know how to roll a Lumpia?’ I don’t think that’s the case. That’s what I remember about Binondo’s version of lumpia — it’s a very family-style dish.”

— Anson Yu

54, Binondo, Manila

Businessman, Cultural Worker, Walking Tour Guide