Pan-Fried Lumpia Shanghai with Sweet and Sour Dipping Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Crisp golden Filipino spring rolls filled with savory ground pork and vegetables, paired with a tangy homemade sweet and sour sauce. This Filipino-inspired recipe, ready in about 45 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 250 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.

Ingredients

• 1 lb ground pork
• 1/2 cup carrot, finely grated
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup green onions, chopped
• 2 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 large, beaten egg
• 20 sheets spring roll wrappers
• for frying vegetable oil
• 1/4 cup white vinegar
• 1/4 cup ketchup
• 2 tbsp brown sugar
• 1/4 cup water
• 1 tsp mixed with 1 tsp water cornstarch

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1 lb ground pork, 1/2 cup grated carrot, 1/2 cup chopped onion, 2 minced garlic cloves, 1/4 cup chopped green onions, 2 tbsp soy sauce, 1/2 tsp salt, 1/4 tsp ground black pepper, and 1 beaten large egg; mix thoroughly until well incorporated.
2. Step 2: Lay 1 spring roll wrapper on a clean surface with one corner pointing toward you; place about 2 tbsp of pork mixture near the bottom corner, shape into a log, then roll tightly, folding in the sides to seal; seal the edge with a dab of water; repeat with remaining wrappers and filling.
3. Step 3: Heat vegetable oil in a deep skillet over medium heat to about 350°F, enough to cover half the lumpia.
4. Step 4: Fry lumpia in batches for 3-4 minutes per side until golden brown and crispy; drain on paper towels.
5. Step 5: For the dipping sauce, combine 1/4 cup white vinegar, 1/4 cup ketchup, 2 tbsp brown sugar, and 1/4 cup water in a small saucepan; bring to a simmer.
6. Step 6: Stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water) and cook for 1-2 minutes until the sauce thickens and coats the back of a spoon.
7. Step 7: Remove from heat and serve lumpia warm with the sweet and sour dipping sauce.