Deep-Fried Lumpia with Ground Pork and Vegetables

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Golden, crispy Filipino spring rolls filled with a savory mix of ground pork, carrots, and cabbage, perfect as an appetizer or snack. This Filipino-inspired recipe, ready in about 40 minutes, turns ground pork, carrot, finely diced, cabbage, shredded 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 220 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
• 1/2 cup carrot, finely diced
• 1 cup cabbage, shredded
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• for deep frying vegetable oil
• 20 pieces lumpia wrappers
• 2 tablespoons (for sealing) water

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large mixing bowl, combine 1 pound ground pork, 1/2 cup finely diced carrot, 1 cup shredded cabbage, 1 medium finely chopped onion, and 3 minced garlic cloves. Stir in 2 tablespoons soy sauce, 1/2 teaspoon ground black pepper, and 1/2 teaspoon salt until evenly mixed.
2. Step 2: Lay one lumpia wrapper on a clean surface with a corner pointed toward you. Place about 2 tablespoons of the pork mixture near the corner closest to you. Roll the wrapper tightly over the filling halfway, fold the sides inward, then continue rolling to the top corner. Seal the edge with 2 tablespoons water using your fingertip.
3. Step 3: Repeat wrapping until all filling is used, arranging the lumpia on a tray.
4. Step 4: Heat vegetable oil in a deep pan over medium-high heat to 350°F (175°C). Fry the lumpia in batches for 3-4 minutes each, turning occasionally, until golden brown and crispy. Drain on paper towels before serving.