Pan-Fried Lumpia Shanghai with Sweet Chili Dipping Sauce
Golden, crispy Filipino spring rolls filled with savory ground pork, carrots, and green onions, served with a tangy-sweet chili sauce. This Filipino-inspired pork recipe, ready in about 45 minutes, pairs ground pork, carrot, finely grated, green onions, finely chopped 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.
Ingredients
- 1 pound ground pork
- 1/2 cup carrot, finely grated
- 1/4 cup green onions, finely chopped
- 3 cloves garlic cloves, minced
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper, ground
- 20 sheets lumpia wrappers
- 1 cup for frying vegetable oil
- 1/2 cup for serving sweet chili sauce
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 1 pound ground pork, 1/2 cup finely grated carrot, 1/4 cup chopped green onions, 3 minced garlic cloves, 2 tablespoons soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Mix thoroughly until well combined.
- Step 2: Place one lumpia wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of the pork mixture near the corner closest to you. Fold the corner over the filling, then fold the two side corners inward tightly. Roll up firmly and seal the edge with a dab of water. Repeat with remaining wrappers and filling.
- Step 3: Heat 1 cup vegetable oil in a deep skillet over medium-high heat until shimmering (around 350°F). Fry the lumpia in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
- Step 4: Serve the lumpia hot with 1/2 cup sweet chili sauce for dipping.
Frequently asked questions
How long does Pan-Fried Lumpia Shanghai with Sweet Chili Dipping Sauce 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 Pan-Fried Lumpia Shanghai with Sweet Chili Dipping Sauce?
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 ground pork from drying out.
Can I substitute ingredients in Pan-Fried Lumpia Shanghai with Sweet Chili Dipping Sauce?
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 Sweet Chili Dipping Sauce 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 Sweet Chili Dipping Sauce?
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.
