Pan-Fried Lumpia with Ground Pork and Vegetable Filling

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

Golden pan-fried Filipino spring rolls stuffed with a savory ground pork and mixed vegetable filling, perfect as an appetizer or snack. This filipino-inspired snacks ready in about 40 minutes turns pound ground pork, medium, finely grated carrot, finely chopped green beans 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 220 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.

Prep: 25 min Cook: 15 min Serves 6 Filipino cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 pound ground pork, 1 medium grated carrot, 1/2 cup finely chopped green beans, 1 small finely diced yellow onion, and 3 minced garlic cloves. Season with 2 tablespoons soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; mix well until fully incorporated.
  2. Step 2: Lay 1 spring roll wrapper on a clean surface with one corner pointing toward you. Place 2 tablespoons of the pork filling near the corner closest to you, then fold the corner over the filling, fold in both sides tightly, and roll up firmly. Seal the edge with 1 beaten egg mixed with 2 tablespoons water to create a glue. Repeat with remaining wrappers and filling.
  3. Step 3: Heat 1 cup vegetable oil in a large skillet over medium heat until shimmering but not smoking (about 350°F). Fry the lumpia in batches, turning occasionally, for 3-4 minutes per side until golden brown and crisp.
  4. Step 4: Drain the cooked lumpia on paper towels to remove excess oil. Serve warm with a side of sweet chili sauce or vinegar dipping sauce.

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Frequently asked questions

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

Total time is about 40 minutes (25 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 Vegetable Filling?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

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

Filipino snacks 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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