Pan-Fried Lumpia with Carrot and Pork Filling

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

Golden, crispy Filipino spring rolls filled with a savory mixture of ground pork, shredded carrots, and aromatic spices, perfect as an appetizer or snack. This filipino-inspired snacks ready in about 40 minutes turns pound ground pork, carrots, shredded, medium 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: 20 min Cook: 20 min Serves 6 Filipino cuisine 220 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large skillet over medium heat, sauté 3 minced garlic cloves and 1 medium finely chopped onion in 1 tablespoon vegetable oil for 2-3 minutes until fragrant and translucent.
  2. Step 2: Add 1 pound ground pork to the skillet and cook for 6-8 minutes, breaking it up with a spatula until browned and cooked through.
  3. Step 3: Stir in 1 cup shredded carrots, 2 tablespoons soy sauce, and 1/2 teaspoon ground black pepper. Cook for another 3 minutes until the carrots soften. Remove from heat and let cool slightly.
  4. Step 4: Place one spring roll wrapper on a clean surface with a corner pointing towards you. Spoon about 2 tablespoons of the pork mixture near the corner closest to you, then fold sides over and roll tightly, sealing the edge with 1 teaspoon water.
  5. Step 5: Heat 2 cups vegetable oil in a deep pan over medium-high heat until shimmering at 350°F. Fry lumpia in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Fried Lumpia with Carrot and Pork Filling take to make?

Total time is about 40 minutes (20 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 Lumpia with Carrot and Pork 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 Lumpia with Carrot and Pork 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 Lumpia with Carrot and Pork 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 Lumpia with Carrot and Pork 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.

Related recipes