Lumpia Shanghai Pan-Fried Pork Spring Rolls

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden, crispy Filipino pork spring rolls filled with seasoned ground pork and finely chopped vegetables, perfect as an appetizer or snack. This filipino-inspired pork ready in about 45 minutes pairs pound ground pork, carrot, finely grated, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 1 pound ground pork, 1/2 cup finely grated carrot, 1/4 cup finely chopped onion, 3 minced garlic cloves, 1/4 cup chopped green onions, 2 tbsp soy sauce, 1/2 tsp ground black pepper, and 1/4 tsp salt. Mix thoroughly until ingredients are well incorporated.
  2. Step 2: Lay one spring roll wrapper on a clean flat surface with a corner pointing toward you. Place about 2 tbsp of the pork mixture near the corner closest to you, shaping into a log about 4 inches long.
  3. Step 3: Fold the corner over the filling, then fold both sides inward and roll tightly toward the opposite corner. Seal the edge with a dab of water. Repeat with remaining wrappers and filling.
  4. Step 4: Heat 2 cups vegetable oil in a deep skillet over medium heat until shimmering and around 350°F. Fry spring rolls in batches for 3-4 minutes, turning occasionally until evenly golden brown and crisp.
  5. Step 5: Remove lumpia with a slotted spoon and drain on paper towels. Serve warm with sweet chili sauce or vinegar dipping sauce.

Frequently asked questions

How long does Lumpia Shanghai Pan-Fried Pork Spring Rolls take to make?

Total time is about 45 minutes (30 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 Lumpia Shanghai Pan-Fried Pork Spring Rolls?

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 Lumpia Shanghai Pan-Fried Pork Spring Rolls?

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 Lumpia Shanghai Pan-Fried Pork Spring Rolls 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 Lumpia Shanghai Pan-Fried Pork Spring Rolls?

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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