Pan-Fried Lumpiang Shanghai with Ground Pork and Vegetables

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

Golden, crispy Filipino spring rolls filled with savory ground pork, finely chopped vegetables, and aromatic spices. This Filipino-inspired pork recipe, ready in about 40 minutes, pairs ground pork, carrot, finely grated, onion, finely minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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.

Ingredients

• 1 pound ground pork
• 1/2 cup carrot, finely grated
• 1/3 cup onion, finely minced
• 3 garlic cloves, minced
• 1/4 cup green onions, chopped
• 1 large egg
• 2 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 20 sheets spring roll wrappers
• 2 cups for frying vegetable oil

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

Instructions

1. Step 1: In a large bowl, combine 1 pound ground pork, 1/2 cup finely grated carrot, 1/3 cup finely minced onion, 3 minced garlic cloves, 1/4 cup chopped green onions, 1 large beaten egg, 2 tablespoons soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until all ingredients are well incorporated.
2. Step 2: Place one spring roll wrapper on a clean surface with one corner pointed toward you. Spoon about 2 tablespoons of the pork mixture near the corner closest to you. Fold the corner over the filling, then fold in the sides and roll tightly toward the opposite corner, sealing the edge with a dab of water.
3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until shimmering (about 350°F). Fry the spring rolls in batches for 3-4 minutes each, turning occasionally, until golden brown and crisp. Drain on paper towels before serving.