Leslie Regalado’s mother cooked a lot after she moved from the Philippines to the United States – especially lumpia, a type of savory or sweet egg roll.
“Cooking was a way for her to feel at home and to make new friends,” says Leslie, the owner of Leslie’s Lumpia in Portland. “Growing up, I watched my mom prepare and cook lumpia at many family gatherings and birthday parties. It’s an iconic Filipino food. It’s a tradition that I have learned, the value of sharing and making new friends!”
Traditionally, lumpia is made with chicken or pork, but Leslie wanted to create fusions that were appropriate for vegan and gluten-free diets.
“We have created a new way of enjoying lumpia to embrace all communities by using gluten-free and plant-based ingredients, so that we can connect with you wherever you are from,” Leslie says.
Available in the freezer cases in Market of Choice’s grocery aisles are three varieties of Leslie’s Lumpia: the sweet Ube Turon, which are filled with banana and halaya jam; and two savories, the Veggie Lumpia with Taro, a root vegetable, and plant-based Beefy Lumpia. The two savories are the perfect choice to make Leslie’s inspired Lumpia Cake!
Leslie loves to use an air fryer to prepare her frozen lumpia, but you can bake them in the oven, too. “In less than 11 minutes, you’ll get a delicious lumpia, crispy on the outside and sweet or savory on the inside.”
BIPOC- and woman-owned, Leslie’s Lumpia operates with the goal of connecting with all communities. The company is committed to learning innovative ways to protect the planet and to leave a smaller footprint.
“Market of Choice has helped connect us to a community who shares our values!” Leslie says.