Pan-Fried Lumpia with Pork and Vegetables

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

Crispy Filipino-style spring rolls stuffed with seasoned ground pork and mixed vegetables, perfect as a snack or appetizer. This Filipino-inspired recipe, ready in about 45 minutes, turns ground pork, 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 250 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, finely shredded carrot
• 1/2 cup, finely chopped green beans
• 1 small, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 2 tablespoons soy sauce
• 3 tablespoons, plus more for frying vegetable oil
• 20 sheets spring roll wrappers
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a skillet over medium heat. Add 3 minced garlic cloves and 1 small finely chopped yellow onion. Sauté for 2-3 minutes until fragrant and translucent.
2. Step 2: Add 1 pound ground pork to the skillet and cook, breaking it apart, for 5-7 minutes until browned.
3. Step 3: Stir in 1 medium shredded carrot and 1/2 cup finely chopped green beans. Cook for 4-5 minutes until vegetables soften.
4. Step 4: Season the mixture with 2 tablespoons soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for an additional 2 minutes until well combined. Remove from heat and let cool slightly.
5. Step 5: Place one spring roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of the pork mixture near the corner. Fold corner over filling, fold sides inward, then roll tightly towards the opposite corner sealing the edges with a dab of water.
6. Step 6: Heat vegetable oil in a deep pan to 350°F. Fry lumpia in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels and serve warm with dipping sauce.