Pan-Fried Lumpia with Ground Pork and Carrots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy Filipino spring rolls filled with a savory mixture of ground pork, finely chopped vegetables, and aromatic seasonings, perfect as an appetizer or snack. This filipino-inspired pork ready in about 50 minutes pairs pound ground pork, medium, finely grated carrot, small, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 30 min Cook: 20 min Serves 6 Filipino cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 1 pound ground pork, 1 medium finely grated carrot, 1 small finely chopped onion, 3 minced garlic cloves, 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly incorporated.
  2. Step 2: Lay one lumpia wrapper on a clean surface with one corner pointing toward you. Place about 2 tbsp of the pork mixture near the corner closest to you, shaping it into a thin log.
  3. Step 3: Fold the corner over the filling, then fold the sides inward tightly, and roll away from you until 1 inch from the edge. Moisten the edge with 1/2 tsp water and seal the roll firmly. Repeat with remaining filling and wrappers.
  4. Step 4: Heat 2 cups vegetable oil in a deep skillet over medium heat until shimmering (about 350°F). Fry lumpia in batches, turning occasionally, for 5-7 minutes until golden brown and crispy.
  5. Step 5: Drain on paper towels and serve with a sweet and sour dipping sauce or vinegar with crushed garlic.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Lumpia with Ground Pork and Carrots take to make?

Total time is about 50 minutes (30 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 Ground Pork and Carrots?

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 pound ground pork from drying out.

Can I substitute ingredients in Pan-Fried Lumpia with Ground Pork and Carrots?

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 Carrots 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 Carrots?

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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