Crispy Pan-Fried Pork Lumpia with Sweet Vinegar Dipping Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Golden and crispy Filipino spring rolls filled with savory ground pork and vegetables, served with a tangy homemade sweet vinegar sauce. This filipino-inspired pork ready in about 50 minutes blends pound ground pork, medium carrot, small onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 carrot
• 1 small onion
• 3 cloves garlic cloves
• 2 stalks green onions
• 2 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 20 sheets lumpia wrappers
• 2 cups vegetable oil
• 1/2 cup white vinegar
• 1/4 cup water
• 2 tbsp brown sugar
• 1/4 tsp crushed red pepper flakes
• 1 tsp minced garlic

Instructions

1. Step 1: Peel and finely grate 1 medium carrot. Finely dice 1 small onion, mince 3 garlic cloves, and slice 2 green onions thinly. In a large bowl, combine 1 pound ground pork, grated carrot, diced onion, minced garlic, sliced green onions, 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp ground black pepper. Mix thoroughly.
2. Step 2: Lay 1 lumpia wrapper on a clean surface with one corner pointing towards you. Place 2 tbsp pork filling near the corner closest to you. Fold the corner over the filling, then fold left and right edges inward tightly, and roll away from you to seal. Use a dab of water to seal the edge. Repeat with remaining wrappers and filling.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until shimmering (about 350°F). Fry lumpia in batches, turning occasionally, for 3-4 minutes or until golden brown and crispy. Drain on paper towels.
4. Step 4: For the dipping sauce, combine 1/2 cup white vinegar, 1/4 cup water, 2 tbsp brown sugar, 1 tsp minced garlic, and 1/4 tsp crushed red pepper flakes in a small bowl. Stir until sugar dissolves. Serve lumpia hot with the dipping sauce.