Pan-Fried Lumpia with Pork and Vegetable Filling
Golden pan-fried spring rolls filled with seasoned ground pork and crisp vegetables, perfect as a snack or appetizer. This filipino-inspired snacks ready in about 35 minutes turns ground pork, medium carrot, 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.
Ingredients
- 1 lb ground pork
- 1 medium carrot
- 1/2 cup green beans
- 1 small onion
- 3 cloves garlic cloves
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 20 sheets lumpia wrappers
- 1 cup vegetable oil
Instructions
- Step 1: Finely dice 1 medium carrot, 1 small onion, and 1/2 cup green beans into small pieces. Mince 3 garlic cloves.
- Step 2: Heat a skillet over medium heat and add the 1 pound ground pork. Cook for 5 minutes, breaking it apart until browned.
- Step 3: Add the minced garlic, diced carrot, onion, and green beans to the pork. Stir in 2 tablespoons soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 more minutes until vegetables soften and the mixture is fragrant. Remove from heat and let cool.
- Step 4: Place one lumpia wrapper on a clean surface with a corner pointing toward you. Spoon about 2 tablespoons of the pork mixture near the corner closest to you. Fold the corner over the filling, fold the sides inward, and roll tightly to seal the edges with a little water.
- Step 5: Heat 1 cup vegetable oil in a deep skillet over medium heat until shimmering but not smoking. Fry 5-6 lumpia at a time for 3-4 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels before serving.
Frequently asked questions
How long does Pan-Fried Lumpia with Pork and Vegetable 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 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 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 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 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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