Crispy Lumpia Shanghai with Ground Pork and Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Filipino-style spring rolls filled with seasoned ground pork, finely chopped vegetables, and wrapped in thin lumpia wrappers, fried until golden and crispy. This filipino-inspired snacks ready in about 40 minutes turns pound ground pork, carrot, finely grated, onion, finely chopped into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 250 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 6 Filipino cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 pound ground pork, 1/2 cup finely grated carrot, 1/4 cup finely chopped onion, 3 minced garlic cloves, and 1/4 cup chopped green onions. Season with 2 tablespoons soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Mix thoroughly until well incorporated.
  2. Step 2: Lay one lumpia wrapper flat on a clean surface with one corner facing you. Place about 2 tablespoons of the pork mixture near the corner closest to you. Fold the corner over the filling, then fold in both sides tightly and roll up to the top corner. Seal the edge by brushing 1 teaspoon water along the edge and pressing firmly. Repeat with remaining wrappers and filling.
  3. Step 3: Heat vegetable oil in a deep frying pan over medium-high heat to 350°F (175°C). Fry lumpia in batches, turning occasionally, for 3-4 minutes until golden brown and crispy. Drain on paper towels and serve warm with dipping sauce.

Equipment for this recipe

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Frequently asked questions

How long does Crispy Lumpia Shanghai with Ground Pork and Vegetables take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crispy Lumpia Shanghai with Ground Pork and Vegetables?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Crispy Lumpia Shanghai with Ground Pork and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Lumpia Shanghai with Ground Pork and Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crispy Lumpia Shanghai with Ground Pork and Vegetables?

Filipino snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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