Pan-Fried Lumpia with Garlic-Spiced Ground Pork Filling

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy Filipino spring rolls filled with savory garlic and ground pork, perfect as a snack or appetizer with a tangy dipping sauce. This Filipino-inspired recipe, ready in about 40 minutes, turns ground pork, garlic cloves, minced, carrot, finely grated 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 280 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 280 cal/serving

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Ingredients

1 lb ground pork
5 garlic cloves, minced
1/2 cup carrot, finely grated
1/4 cup green onions, chopped
2 tbsp soy sauce
1/2 tsp black pepper
20 sheets spring roll wrappers
2 cups vegetable oil
1/4 cup (for sealing) water
1/2 cup (optional) vinegar dipping sauce

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Instructions

Step 1: In a large bowl, combine 1 lb ground pork, 5 minced garlic cloves, 1/2 cup finely grated carrot, 1/4 cup chopped green onions, 2 tbsp soy sauce, and 1/2 tsp black pepper. Mix thoroughly.
Step 2: Place one spring roll wrapper on a clean surface with a corner pointing towards you. Spoon about 2 tbsp of the pork filling near the corner closest to you.
Step 3: Fold the corner over the filling, then fold the sides inward tightly, rolling the wrapper away from you to form a sealed cylinder. Brush 1 tbsp water along the edge to seal. Repeat with remaining wrappers and filling.
Step 4: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until shimmering, about 350°F. Fry the lumpia in batches for 3-4 minutes, turning occasionally until evenly golden brown and crispy.
Step 5: Remove lumpia with a slotted spoon and drain on paper towels. Serve hot with 1/2 cup vinegar dipping sauce or your preferred dip.