Pan-Fried Filipino Lumpia with Savory Pork and Cabbage Filling

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

Tender ground pork and crisp cabbage wrapped in thin lumpia wrappers, pan-fried until golden and crunchy, served with a tangy dipping sauce. This filipino-inspired snacks ready in about 50 minutes turns ground pork, finely shredded cabbage, medium, grated carrot 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 320 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.

Prep: 30 min Cook: 20 min Serves 6 Filipino cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large skillet over medium heat and add 1 tbsp vegetable oil. Sauté 4 minced garlic cloves and 1 small finely chopped onion for 2-3 minutes until fragrant and translucent.
  2. Step 2: Add 1 lb ground pork to the skillet and cook, breaking up with a spoon, for 5 minutes until browned.
  3. Step 3: Stir in 2 cups finely shredded cabbage, 1 medium grated carrot, 2 tbsp soy sauce, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5 minutes until vegetables soften and flavors meld. Remove from heat and let cool slightly.
  4. Step 4: Lay one lumpia wrapper flat and place 2 tbsp filling near one corner. Fold the corner over the filling, fold in the sides, and roll tightly. Seal the edge with 2 tbsp water using your finger. Repeat with remaining wrappers and filling.
  5. Step 5: Heat 1 cup vegetable oil in a deep skillet over medium-high heat until shimmering (about 350°F). Fry lumpia in batches for 3-4 minutes each, turning occasionally until golden brown and crisp.
  6. Step 6: Drain lumpia on paper towels and serve warm with your choice of dipping sauce.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Filipino Lumpia with Savory Pork and Cabbage Filling take to make?

Total time is about 50 minutes (30 min prep + 20 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 Pan-Fried Filipino Lumpia with Savory Pork and Cabbage Filling?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Pan-Fried Filipino Lumpia with Savory Pork and Cabbage Filling?

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 Pan-Fried Filipino Lumpia with Savory Pork and Cabbage Filling 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 Pan-Fried Filipino Lumpia with Savory Pork and Cabbage Filling?

Filipino snacks 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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