Pan-Fried Lumpia with Ground Pork and Fresh Vegetables

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Golden, crispy Filipino spring rolls filled with savory ground pork and finely chopped fresh vegetables, perfect as an appetizer or snack. This Filipino-inspired recipe, ready in about 40 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 pound ground pork
• 1 medium carrot, finely grated
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup green beans, finely chopped
• 2 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 20 sheets spring roll wrappers
• 2 cups vegetable oil, for frying
• 1/4 cup (for sealing wrappers) water

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Instructions

1. Step 1: In a large bowl, combine 1 pound ground pork, 1 finely grated medium carrot, 1 small finely chopped onion, 3 minced garlic cloves, and 1/2 cup finely chopped green beans. Mix in 2 tablespoons soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well incorporated.
2. Step 2: Lay one spring roll wrapper flat and place about 2 tablespoons of the pork mixture near one corner. Roll tightly, folding in the sides, then brush the edge with 1 tablespoon water to seal. Repeat until all filling is used.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry the lumpia in batches, turning occasionally, for 3-4 minutes until golden brown and crisp.
4. Step 4: Remove with a slotted spoon and drain on paper towels. Serve hot with sweet chili sauce or vinegar dipping sauce.