The Love Language of Lumpia

The first memory that comes to mind when I think about my mom making lumpia is Sunday afternoons after church, sitting down for Filipino lunch with my titas (aunties) from the community.

If you’ve got even a drop of Filipino in you, you’re family — no blood relation required. Growing up, it was just my mom and two “adopted” titas who made up our little Filipino community in town. But as the years passed and more families immigrated, our circle slowly grew.

Lumpia for Every Occasion

My mom makes lumpia for every holiday, every special occasion, and anytime she wants to show love. Food has always been her love language — a way to care for people without needing to say the words out loud.

She didn’t really want me sharing these stop motion photos. It’s a tender thing, being documented. But I know she quietly treasures these memories we’ve collected together.

Finding My Own Place in the Kitchen

It’s a running family joke that cooking isn’t exactly my strong suit (thank God for Zac), but I have my other talents that make me a halfway decent housewife. Sewing, for one. And preserving memories like this, for another.

Lumpia is special to me because it’s the first thing we serve at gatherings — a crispy, golden little invitation to sit down, eat up, and feel at home. A reminder that you’re family here, too.

Ingredients

Mom said to Google the recipe and ingredients (typical). I adjusted the ingredients based on what I know my mom likes to use.

• Ground chicken or pork: 1 pound (454 g)
• Green onions: 1/2 cup, finely chopped (120 ml)
• Carrot: 1 medium, peeled and shredded (about 3/4 cup, 180 ml)
• Garlic: 3 cloves, peeled and minced (15 g)
• Soy sauce: 1 tablespoon (15 ml)
• Salt: 1 teaspoon (5 g)
• Black pepper: 1/2 teaspoon (2.5 g)
• Spring roll wrappers: 20 pieces
• Canola oil: for frying (about 2 inches deep, 500 ml)

For instruction on how to prepare lumpia, we recommend following this Palangsang Pinoy.