• Fantastic! Great food, good prices and really awesome staff! They claim their fries will change your life, and I have to agree with them! They are amazing!! So fresh and delicious and I don’t know what the secret sauce is that they put on top is, other than ahmazing! The egg rolls are great, love the cheesesteak! Pulled pork spring rolls are also delish! Will definitely be back!


    by Kelly O.

    Kelly O., Yelper

  • Been here a few times during food truck festivals and man, I must say that this is one of my favorite trucks to eat from. The dumplings are flavorful, they’re not too greasy, and cooked perfectly. No soggy wrappers coming from them.

    I’ve tried a few different ones and my favorite is the chicken ones. They stuff it with the perfect amount of meat. There’s definitely a nice balance between the meat and the dumpling wrappers.

    For service- again 5 stars all the way. No matter how long the line and stressed they may be, they are always willing to answer any questions you have. They even give recommendations if you have absolutely no idea what you want.

    Overall- I will surely be back!


    Chanthorn H., Yelper

  • Believe the hype … The food is all that dim sum .

    I wasn’t sure what to try , so I sampled EVERYTHING. The truffles fries are amazing , the Mac and cheese egg roll was phenomenal and every dumpling was equally amazing.

    FYI … I met one of the owners , Peter, at a honey festival in Philadelphia. He was passionate, humble, funny, personable and a true asset to his business. I hope to see Dump N Roll in Philadelphia more often, if not, I will drive to them (it’s worth it)


    By Dannie T.

    Dannie T., Yelper

The Team

Welcome to the beginning of “Our” Story!!! We would like to thank you in advance to every single individual, every mother, father, aunt, uncle, son, daughter, brother and sister for being a part of our journey, whether it’s big or small, NOW AND LATER!!!!



Peter Tong

I was born and raised in “North Philly”. Literally and figuratively, the essence of life itself has flashed by me. Like a trajectory missing its intended target on numerous occasions, whether by fate or coincidence. I was inspired to become a chef at 17. For 8 years, I worked for some of the best in the world, like Susanna Foo and “Iron Chef” Morimoto. After investing so much love, sweat, and tears, I eventually got burnt out, finding that I had nothing to show other than having ‘cooking skills’.

 For most of my life “I was alive but I wasn’t living”. That torch as an adolescent seeing life full of unlimited possibilities was getting dim by the “ripple effects of life”. Sound familiar? In 2013, one day, lost somewhere in the darkest pits of my mind, a light illuminated and a spiritual awakening occurred in me. I received my calling; to embrace and hone the qualities that I’m born with to empower others and radiate my energy wherever I’m needed. Giving my life back to the world, to the people, to the places and things that matter. I was lost for over 27 years, now, I’m living for a reason far greater than my own.


Phillip Mannery

I’m a self-proclaimed “Foodie”. Born in Somers Point, NJ raised in Philadelphia. I went to Temple University and graduated from the school of Tourism and Hospitality. My grandmother is my biggest culinary influence. She would never follow an exact recipe, adding pinches of ingredients and lots of love. One of my favorite childhood things to do was to sit back and watch her create amazingly delicious dishes.

 I’ve worked under Chef Marc Plessis, of Pennsylvania 6, who is classically French trained and taking the east coast by storm. I’ve also been trained under the 2014 James Beard Award Rising Star Chef of the Year finalist Ben Puchowitz, of Matyson and Cheu Noodle Bar.


Charlie Tran

Charlie here!!! I’m from Southern California, been in Philly for over half my life. I love challenges, people and food!!! I believe if life gives you lemons, you should make lemonade!=) I have always had an interest in food and thought the concept of providing elevated, exceptional meals in a street food format was a winner. You can call me the jack of all trades in the restaurant business. I have spent most of my career in the restaurant industry, most notably Vietnam INC. I’ve done it all, front and back of the house, honing my food knowledge and providing exceptional service. I am awesome at making you happy!!!



“You are the difference. Your choices make the difference”

Ten years ago, three individuals somehow managed to cross path and forge a bond like brotherhood. Ten years later through all the trials of time, our friendship and chemistry continue to strengthen us. Three dudes, each with our own uniqueness and imperfections; leaning together to enrich and empower one another. Working paycheck to paycheck and not much to show for; we got together to form Dump-n-Roll. Our mission to use our business model as a vehicle to impact generations of young lives. Giving each child the opportunity to be their fullest potential in life. Dump-n-Roll wants to be a role model to the children of the future. Instilling in them the wisdom of impossible; understanding impossible actually mean I’m possible. So, here we are, 3 dudes embarking a journey to the unknown with a purposeful mission and WELCOME TO THE BEGINNING…

Check out Dump-N-Roll on Yelp