Deep-Fried Lumpia with Pork and Vegetables

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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 developed and reviewed.

Golden and crunchy Filipino-style spring rolls filled with savory ground pork, carrots, and green onions, perfect for dipping. This Filipino-inspired pork recipe, ready in about 40 minutes, pairs ground pork, carrots, green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 25 min Cook: 15 min Serves 6 Filipino cuisine 320 cal/serving

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Ingredients

1 pound ground pork
1 cup finely grated carrots
3 stalks, thinly sliced green onions
3 cloves minced garlic cloves
1 small, finely chopped onion
2 tbsp soy sauce
1 tsp salt
1/2 tsp black pepper
4 cups for frying vegetable oil
20 sheets lumpia wrappers
1/4 cup for sealing water

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Instructions

Step 1: In a large bowl, combine 1 pound ground pork, 1 cup finely grated carrots, 3 thinly sliced green onions, 3 minced garlic cloves, and 1 finely chopped small onion.
Step 2: Season the mixture with 2 tablespoons soy sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly until well combined.
Step 3: Lay one lumpia wrapper flat on a clean surface. Place about 2 tablespoons of the pork mixture near one corner of the wrapper.
Step 4: Roll the wrapper tightly over the filling halfway, fold the sides inward, then continue rolling to the end. Use 1 tablespoon water to seal the edge. Repeat with remaining wrappers and filling.
Step 5: Heat 4 cups vegetable oil in a deep pan or wok over medium-high heat to 350°F (175°C).
Step 6: Fry lumpia in batches, about 4-5 pieces at a time, for 4-5 minutes each until wrappers are golden brown and crispy. Drain on paper towels.
Step 7: Serve lumpia hot with a side of sweet chili sauce or vinegar dipping sauce.