Pan-Fried Lumpiang Shanghai with Sweet Chili Dipping Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 drafted and published.

Filipino-style crispy spring rolls filled with seasoned ground pork and vegetables, served with a tangy sweet chili sauce. This Filipino-inspired recipe, ready in about 50 minutes, turns ground pork, carrot, finely grated, onion, minced 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 280 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 280 cal/serving

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Ingredients

1 pound ground pork
1/2 cup carrot, finely grated
1 small onion, minced
3 garlic cloves, minced
2 stalks green onions, thinly sliced
2 tbsp soy sauce
1/2 tsp salt
1/4 tsp black pepper
20 pieces spring roll wrappers
2 cups for frying vegetable oil
1/4 cup (for sealing wrappers) water
1 cup (store-bought or homemade) sweet chili sauce

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Instructions

Step 1: In a large bowl, combine 1 pound ground pork, 1/2 cup finely grated carrot, 1 small minced onion, 3 minced garlic cloves, and 2 thinly sliced green onions. Add 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until well incorporated.
Step 2: Lay one spring roll wrapper flat on a clean surface. Place 2 tablespoons of the pork mixture near one corner. Roll tightly toward the opposite corner, folding in the sides. Seal the edge with 1 tsp water. Repeat with remaining wrappers and filling.
Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until shimmering (about 350°F). Fry the lumpiang Shanghai in batches, turning occasionally, for 4-5 minutes until golden brown and crisp.
Step 4: Remove with a slotted spoon and drain on paper towels. Serve warm with 1 cup sweet chili sauce for dipping.