Deep-Fried Lumpia with Pork and Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden and crunchy Filipino-style spring rolls filled with savory ground pork, carrots, and green onions, perfect for dipping. This filipino-inspired pork ready in about 40 minutes pairs pound ground pork, finely grated carrots, stalks, thinly sliced 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

Instructions

  1. 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.
  2. Step 2: Season the mixture with 2 tablespoons soy sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly until well combined.
  3. 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.
  4. 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.
  5. Step 5: Heat 4 cups vegetable oil in a deep pan or wok over medium-high heat to 350°F (175°C).
  6. 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.
  7. Step 7: Serve lumpia hot with a side of sweet chili sauce or vinegar dipping sauce.

Equipment for this recipe

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Frequently asked questions

How long does Deep-Fried Lumpia with Pork and Vegetables take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Deep-Fried Lumpia with Pork and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound ground pork from drying out.

Can I substitute ingredients in Deep-Fried Lumpia with Pork and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Deep-Fried Lumpia with Pork and Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Deep-Fried Lumpia with Pork and Vegetables?

Filipino pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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