Crispy Lumpia Wrapped in Fried Spring Roll Skin

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

Golden fried Filipino spring rolls filled with savory ground pork, vegetables, and aromatic spices, perfect as a snack or appetizer. This Filipino-inspired recipe, ready in about 40 minutes, turns ground pork, carrot, onion 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.

Ingredients

• 1 pound ground pork
• 1 medium, finely shredded carrot
• 1 small, finely chopped onion
• 3, minced garlic cloves
• 2 stalks, thinly sliced green onions
• 2 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 20 sheets spring roll wrappers
• for deep frying, about 4 cups vegetable oil
• 2 tbsp (for sealing) water
• 1 tsp (optional, for sealing) cornstarch

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a large mixing bowl, combine 1 pound ground pork, 1 finely shredded medium carrot, 1 small finely chopped onion, 3 minced garlic cloves, 2 sliced green onions, 2 tbsp soy sauce, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly until evenly combined.
2. Step 2: Lay out 1 spring roll wrapper on a flat surface with one corner pointing toward you. Place about 2 tbsp of filling near the corner closest to you. Fold the corner over the filling, then fold the sides inward and roll tightly toward the opposite corner.
3. Step 3: Mix 2 tbsp water with 1 tsp cornstarch to create a sealing paste. Dab this on the final corner to seal the roll. Repeat with remaining wrappers and filling.
4. Step 4: Heat about 4 cups vegetable oil in a deep pan or wok to 350°F (175°C). Fry lumpia in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
5. Step 5: Serve lumpia hot with a side of sweet chili sauce or vinegar dipping sauce.