Pan-Fried Lumpia with Sweet Garlic Vinegar Dip

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Filipino-style spring rolls filled with savory pork and vegetables, fried until crisp and served with a tangy vinegar dipping sauce. This Filipino-inspired pork recipe, ready in about 45 minutes, pairs ground pork, carrot, finely grated, onion, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 5, 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: 15 min Serves 5 Filipino cuisine 280 cal/serving

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Ingredients

1 pound ground pork
1 medium carrot, finely grated
1 small onion, minced
3 garlic cloves, minced
2 stalks green onions, thinly sliced
2 tablespoons soy sauce
1/2 teaspoon black pepper
20 sheets lumpia wrappers
2 cups for frying vegetable oil
1/2 cup white vinegar
2 tablespoons sugar
1 teaspoon crushed garlic

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Instructions

Step 1: In a large bowl, mix 1 pound ground pork, 1 medium grated carrot, 1 small minced onion, 3 minced garlic cloves, 2 thinly sliced green onions, 2 tablespoons soy sauce, and 1/2 teaspoon black pepper until well combined.
Step 2: Lay out one lumpia wrapper on a clean surface. Place about 2 tablespoons of the pork mixture near one corner, shape into a log about 3 inches long, then roll tightly, folding in the sides to seal. Repeat with remaining wrappers and filling.
Step 3: Heat 2 cups vegetable oil in a deep skillet over medium heat until shimmering (about 350°F). Fry lumpia in batches, turning occasionally, for 4-5 minutes until golden brown and crispy. Drain on paper towels.
Step 4: For the dipping sauce, whisk together 1/2 cup white vinegar, 2 tablespoons sugar, and 1 teaspoon crushed garlic in a small bowl until sugar dissolves. Serve lumpia hot with the vinegar dip.