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Snackin' & Yakkin'
If you’ve ever watched someone hand-roll “trays and trays” of crispy goodness on TikTok and thought, I need that in my life, this episode is your kind of chaos. Big Ben Kennedy sits down with Jen M. Crowe of Lowcountry Lumpia for a snack session that turns into equal parts food review, family stories, and just enough Tagalog to get you confidently saying the wrong thing in public.
How Jen M. Crowe ended up on Snackin’ & Yakkin’
This link-up starts the way a lot of good modern stories start: someone scrolling TikTok a little too hard.
Big Ben Kennedy had been reaching out to local businesses and chefs, and Jen was one of the first to respond. Fast. Like, “chronically online” fast (her words, said with pride). It made booking her for the show almost suspiciously easy, like when a cat comes to you on the first try and you assume there’s a trick.
It was also Jen’s first time being interviewed on a podcast, which made the whole thing feel even more like hanging out in somebody’s kitchen, if that kitchen also had microphones and a host who keeps threatening to eat the entire tray.
Jen runs Lowcountry Lumpia out of a commercial kitchen on Daniel Island, and for now she’s direct-to-order (no food truck). She also hints at bigger plans: starting in 2026, she expects to be available through a cafe plus two distributors.
What makes Lowcountry Lumpia so addictive
Ben clocks it right away: lumpia looks like a spring roll, but it eats like something you can’t stop grabbing. The crunch holds up, and it doesn’t go sad and soggy the way a thick egg roll can. Jen points out an important detail: these aren’t wonton wrappers. She uses authentic Philippine lumpia wrappers, which are even thinner.
If you want a deeper breakdown of wrapper types, Lumpia wrapper essentials gives helpful context on what makes lumpia wrappers their own thing.
Jen also shows the packaging: lumpia is sold frozen in an 8-count pack. On the episode, she uses a “prop” pack so it looks nice on camera (because nobody wants a steamy, drippy bag as the hero shot).
The traditional pork filling, minus the cabbage
Ben digs into the classic flavor on camera and immediately starts doing the “I’m going to eat all of these” math. This traditional lumpia is a Cavite-style version, and Jen explains that where she grew up, they don’t add cabbage (even though people often assume it’s in there).
Her traditional filling is built around:
- Ground pork
- Carrot
- Onion
- Garlic
- Celery leaves (leaves only, not the stalks)
Dip it in sweet chili sauce and it’s basically over. Ben also pairs it with beer and confirms it works, which is the kind of scientific research everyone can support.
How it stays crisp without feeling greasy
Here’s the trick that makes her product fit real life: Jen pre-fries them
(about 4 to 8 minutes, depending on thickness and flavor), then drains the oil before cooling.
At home, you finish it in the air fryer, which acts like a “double fry” effect. The instructions are simple: cook straight from frozen for 8 to 10 minutes. No thawing, no oil pan, no house smelling like lumpia for half the day (unless you want that).
If you like comparing methods, Allrecipes’ lumpia in the air fryer is a useful reference point for what air-frying them can look like.
The flavors on the menu (and what’s coming next)
Jen’s current lineup is three flavors, and she describes them the way people actually order them.
| Flavor name | What it is | Heat level |
|---|---|---|
| Traditional | Pork (the classic) | Mild |
| Korean BBQ | Beef using Angus ground chuck | Mild |
| Buffalo Dynamite | Chicken with serrano pepper chunks | Spicy |
The Buffalo Dynamite gets special respect. Jen says she has a high spice tolerance, and it still makes her sweat.
She also talks about the kind of flavors she wants to create next, keeping the “Lowcountry” part honest: a Lowcountry boil-inspired lumpia (with corn and that familiar seasoning profile), and maybe even a crab cake lumpia. Ben is from Maryland, so the crab cake talk gets personal fast.
Lumpia pride, history, and a few Tagalog lessons
Jen shares what a lot of people learn the first time they bring a dish “from home” to a crowd: everybody loves it, but your biggest critics are your own people. Lumpia recipes are family pride, passed down from parents and grandparents, with plenty of friendly arguing baked in.
They also touch on lumpia’s roots across Asia and how it became distinctly Filipino over time. For more background reading, Lumpia Shanghai history and context is a solid companion.
Then the episode takes a hard turn into language and comedy, including:
- Mahal ko kayo: “I love you all,” the perfect sign-off for fans
- Pogi ako: “I’m handsome,” which Ben proudly repeats with mixed results
- Kamusta: a common greeting with Spanish influence
- Aso: “dog”
- Nana / tatay: mom and dad terms (with family variations)
There’s also an all-time joke about the Tagalog word for “chair,” which gets translated into something Ben can’t responsibly repeat without laughing.
Where to find Lowcountry Lumpia (and the show)
Jen shares where to follow and order: Lowcountry Lumpia’s official website, plus Lowcountry Lumpia on TikTok, Lowcountry Lumpia on Instagram, and Lowcountry Lumpia on Facebook.
And if you want more Snackin’ & Yakkin’, there’s the Snackin’ & Yakkin’ YouTube channel and the Snackin’ & Yakkin’ Patreon.
Conclusion
This episode is proof that great food makes people loosen up fast, even if they accidentally say something wild in Tagalog on camera. Jen M. Crowe brings real skill (hand-rolled wrappers, smart prep, air-fryer-friendly cooking) and real personality to the table. If your snack rotation needs something new, lumpia is a strong pick. Mahal ko kayo.
