Deep-Fried Lumpia Shanghai with Pork and Water Chestnuts

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden, crunchy spring rolls filled with savory ground pork and crunchy water chestnuts, perfect as an appetizer or party snack. This Filipino-inspired pork recipe, ready in about 45 minutes, pairs ground pork, water chestnuts, finely chopped, green onions, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 30 min Cook: 15 min Serves 6 Filipino cuisine 220 cal/serving

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Ingredients

1 lb ground pork
1/2 cup water chestnuts, finely chopped
1/4 cup green onions, finely chopped
3 garlic cloves, minced
2 tbsp soy sauce
1/2 tsp ground black pepper
1 egg, beaten
30 sheets spring roll wrappers
for frying vegetable oil for deep frying

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Instructions

Step 1: In a large bowl, combine 1 lb ground pork, 1/2 cup finely chopped water chestnuts, 1/4 cup chopped green onions, 3 minced garlic cloves, 2 tbsp soy sauce, 1/2 tsp ground black pepper, and 1 beaten egg. Mix thoroughly until well incorporated.
Step 2: Lay one spring roll wrapper on a clean surface with one corner facing you. Place about 2 tbsp of the pork mixture near the corner closest to you. Roll tightly halfway, fold the sides inward, then continue rolling. Seal the edge with a dab of water.
Step 3: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry lumpia in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
Step 4: Remove lumpia with a slotted spoon and drain on paper towels. Serve warm with sweet chili sauce or vinegar dipping sauce.