Pan-Fried Lumpia Wraps with Pork and Vegetables

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

Filipino-style spring rolls filled with savory ground pork, shredded vegetables, and aromatics, fried until golden and crisp. This filipino-inspired snacks ready in about 50 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 270 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: 30 min Cook: 20 min Serves 6 Filipino cuisine 270 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel and finely dice 1 small onion and mince 3 garlic cloves. Peel and julienne 1 medium carrot into thin matchsticks. Trim and finely chop 1/2 cup green beans.
  2. Step 2: Heat a large skillet over medium heat and add 1 tbsp vegetable oil. Sauté diced onion and minced garlic for 2-3 minutes until translucent and fragrant.
  3. Step 3: Add 1 lb ground pork to the skillet and cook, breaking up the meat, for 6-8 minutes until browned and cooked through.
  4. Step 4: Stir in julienned carrot, chopped green beans, 2 tbsp soy sauce, 1/2 tsp black pepper, and 1/2 tsp salt. Cook for 4 minutes until vegetables soften but still have a slight crunch. Remove filling from heat and let cool.
  5. Step 5: Lay out one spring roll wrapper, place about 2 tbsp of filling near one corner. Fold the corner over the filling, then fold sides inward and roll tightly. Seal the edge with 1 tsp water. Repeat for remaining wrappers.
  6. Step 6: Heat 1 cup vegetable oil in a deep skillet over medium-high heat until shimmering (about 350°F). Fry lumpia in batches for 3-4 minutes, turning occasionally, until golden brown and crisp.
  7. Step 7: Drain on paper towels and serve hot with sweet chili sauce or vinegar dipping sauce.

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Frequently asked questions

How long does Pan-Fried Lumpia Wraps with Pork and Vegetables take to make?

Total time is about 50 minutes (30 min prep + 20 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 Wraps with Pork and Vegetables?

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 Wraps with Pork and Vegetables?

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 Wraps with Pork and Vegetables 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 Wraps with Pork and Vegetables?

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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