Pan-Fried Lumpia Shanghai with Ground Pork and Vegetables

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

Crisp Filipino spring rolls filled with savory ground pork, carrots, and onions served as a popular appetizer or snack. This filipino-inspired snacks ready in about 40 minutes turns ground pork, carrot, finely grated, onion, finely chopped 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.

Prep: 25 min Cook: 15 min Serves 6 Filipino cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 lb ground pork, 1/2 cup finely grated carrot, 1/2 cup finely chopped onion, 3 minced garlic cloves, 2 tbsp soy sauce, and 1/2 tsp black pepper. Mix thoroughly until well combined.
  2. Step 2: Lay out one spring roll wrapper on a clean surface with one corner pointing toward you. Place about 2 tbsp of the pork mixture near the corner closest to you.
  3. Step 3: Roll the wrapper tightly over the filling halfway, then fold both side edges inward to enclose the filling, and continue rolling to the top corner. Seal the edge with 2 tbsp water using your fingers.
  4. Step 4: Heat 1 cup vegetable oil in a deep skillet over medium-high heat until shimmering (about 350°F). Fry the lumpia in batches, about 5 pieces at a time, turning occasionally for 3-4 minutes until golden brown and crisp.
  5. Step 5: Remove lumpia with a slotted spoon and drain on a paper towel-lined plate. Serve warm with sweet chili sauce or vinegar dipping sauce.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Lumpia Shanghai with Ground 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 Pan-Fried Lumpia Shanghai with Ground Pork and Vegetables?

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 Lumpia Shanghai with Ground 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 Pan-Fried Lumpia Shanghai with Ground 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 Pan-Fried Lumpia Shanghai with Ground Pork and Vegetables?

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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