Pan-Fried Lumpia with Ginger-Spiked Sweet Soy Dipping Sauce

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

Crispy fried Filipino spring rolls filled with savory pork and vegetables, served with a warm ginger-infused soy dipping sauce. This filipino-inspired pork ready in about 45 minutes blends pound ground pork, small carrot, small onion 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 350 calories and feeds 4, 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: 25 min Cook: 20 min Serves 4 Filipino cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Finely dice 1 small carrot and 1 small onion. Mince 3 garlic cloves. In a skillet over medium heat, add 1 tbsp vegetable oil and sauté diced onion, garlic, and carrot for 3-4 minutes until softened and fragrant.
  2. Step 2: Add 1/2 pound ground pork to the skillet, breaking it up with a spoon. Cook for 6-7 minutes until browned and cooked through. Remove from heat and let cool slightly.
  3. Step 3: Place a spring roll wrapper on a clean surface. Spoon about 2 tbsp of the pork mixture near one corner of the wrapper. Roll tightly, folding in the sides to seal. Repeat with remaining wrappers and filling.
  4. Step 4: In a small saucepan, combine 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp grated fresh ginger, and 1/3 cup water. Bring to a simmer over medium heat. Mix 1 tbsp cornstarch with 2 tbsp water to make slurry, then whisk into the sauce. Cook for 2 minutes until thickened. Keep warm.
  5. Step 5: Heat 1/2 cup vegetable oil in a deep skillet over medium-high heat. Fry lumpia in batches for 3-4 minutes each side until golden brown and crispy. Drain on paper towels.
  6. Step 6: Serve hot lumpia with warm ginger-spiked soy dipping sauce.

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Frequently asked questions

How long does Pan-Fried Lumpia with Ginger-Spiked Sweet Soy Dipping Sauce take to make?

Total time is about 45 minutes (25 min prep + 20 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 with Ginger-Spiked Sweet Soy 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 with Ginger-Spiked Sweet Soy 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 with Ginger-Spiked Sweet Soy Dipping Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Ginger-Spiked Sweet Soy 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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