Pan-Fried Lumpia with Garlic-Vinegar Dipping Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Golden-crisp Filipino spring rolls filled with savory pork and vegetables, served with a tangy garlic and vinegar dipping 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 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.

Ingredients

• 1 lb ground pork
• 1 medium carrot, finely grated
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 stalks green onions, chopped
• 2 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp ground black pepper
• 20 sheets spring roll wrappers
• about 2 cups vegetable oil for frying
• 1/4 cup white vinegar
• 1/4 cup water
• 2 garlic cloves for sauce, minced
• 1 tsp sugar
• 1/4 tsp (optional) red chili flakes

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

Instructions

1. Step 1: In a large bowl, mix 1 lb ground pork, 1 finely grated carrot, 1 small chopped onion, 3 minced garlic cloves, 2 chopped green onions, 2 tbsp soy sauce, 1 tsp salt, and 1/2 tsp ground black pepper until well combined.
2. Step 2: Lay one spring roll wrapper flat. Place about 2 tbsp of pork mixture near one corner, fold the corner over filling, fold in sides, then roll tightly. Seal the edge with a dab of water. Repeat with remaining wrappers and filling.
3. Step 3: Heat about 2 cups vegetable oil in a deep skillet over medium-high heat until shimmering (around 350°F). Fry lumpia in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
4. Step 4: For dipping sauce, combine 1/4 cup white vinegar, 1/4 cup water, 2 minced garlic cloves, 1 tsp sugar, and 1/4 tsp red chili flakes (optional) in a small bowl. Stir until sugar dissolves.
5. Step 5: Serve lumpia hot with garlic-vinegar dipping sauce on the side.