Pan-Fried Lumpia with Ground Pork and Carrot Filling
Golden, crispy Filipino spring rolls filled with savory ground pork, grated carrots, and aromatic garlic, perfect as a snack or appetizer. This filipino-inspired pork ready in about 35 minutes pairs ground pork, medium (about 1 cup) carrot, grated, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 (about 1 cup) carrot, grated
- 4 cloves garlic cloves, minced
- 1 small onion, finely chopped
- 2 tbsp soy sauce
- 1/2 tsp black pepper
- 20 sheets spring roll wrappers
- 2 cups for frying vegetable oil
- 2 tbsp for sealing water
Instructions
- Step 1: Heat a skillet over medium heat and add 1 lb ground pork, 4 minced garlic cloves, and 1 finely chopped small onion. Cook for 5-6 minutes, breaking up the pork until browned and fragrant.
- Step 2: Stir in 1 cup grated carrot, 2 tbsp soy sauce, and 1/2 tsp black pepper. Cook for another 4 minutes until the carrots soften. Remove from heat and let cool.
- Step 3: Lay one spring roll wrapper on a clean surface with one corner facing you. Spoon about 2 tbsp of the pork mixture near the corner closest to you.
- Step 4: Fold the corner over the filling, tuck in the sides, and roll tightly to the opposite corner. Moisten the edge with 1/2 tbsp water to seal. Repeat with remaining wrappers and filling.
- Step 5: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry lumpia in batches for 3-4 minutes until golden brown and crispy, turning occasionally.
- Step 6: Drain on paper towels and serve warm with a dipping sauce of vinegar, soy sauce, and chili flakes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Lumpia with Ground Pork and Carrot Filling take to make?
Total time is about 35 minutes (20 min prep + 15 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 Ground Pork and Carrot Filling?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.
Can I substitute ingredients in Pan-Fried Lumpia with Ground Pork and Carrot 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 Ground Pork and Carrot 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 Ground Pork and Carrot Filling?
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.
