Pan-Fried Lumpia Shanghai with Sweet-Spicy Dipping Sauce

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

Golden-fried Filipino spring rolls filled with savory ground pork and vegetables, served with a tangy, sweet-spicy dipping sauce. This filipino-inspired pork ready in about 45 minutes blends ground pork, carrot, finely grated, onion, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 320 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, 1/4 cup chopped onion, 3 minced garlic cloves, 2 tbsp chopped green onions, 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp ground black pepper. Mix thoroughly until evenly combined.
  2. Step 2: Lay one lumpia wrapper on a clean surface with one corner pointing towards you. Place about 2 tbsp of the pork mixture near the corner closest to you. Roll tightly, folding in the sides halfway through, to form a sealed cylinder. Repeat with remaining filling and wrappers.
  3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium heat until shimmering (about 350°F). Fry lumpia rolls in batches for 3-4 minutes each, turning occasionally, until golden brown and crispy.
  4. Step 4: Meanwhile, in a small saucepan, combine 1/4 cup vinegar, 2 tbsp sugar, 1/4 cup water, and 1 tsp red chili flakes. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool slightly.
  5. Step 5: Drain fried lumpia on paper towels and serve hot with the sweet-spicy dipping sauce.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Lumpia Shanghai with Sweet-Spicy Dipping Sauce take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Lumpia Shanghai with Sweet-Spicy Dipping Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Lumpia Shanghai with Sweet-Spicy 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-Spicy 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-Spicy 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.

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