Pan-Fried Pork Lumpia with Carrot and Garlic Filling

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

Crispy Filipino-style spring rolls filled with savory ground pork, finely grated carrots, and garlic, perfect as a snack or appetizer. This Filipino-inspired pork recipe, ready in about 40 minutes, pairs ground pork, carrots, finely grated, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 25 min Cook: 15 min Serves 6 Filipino cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 pound ground pork, 1 cup finely grated carrots, 4 minced garlic cloves, and 1/2 cup finely chopped onion. Season with 2 tablespoons soy sauce, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Mix thoroughly until well combined.
  2. Step 2: Lay one lumpia wrapper flat on a clean surface with a corner pointing towards you. Spoon 2 tablespoons of the pork mixture near the bottom edge. Fold the bottom corner over the filling, then fold the sides inward and roll tightly to enclose the filling. Seal the edge with water using your finger. Repeat with remaining wrappers and filling.
  3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F (175°C). Fry lumpia in batches, turning occasionally, for 3-4 minutes or until golden brown and crispy.
  4. Step 4: Drain on paper towels and serve hot with sweet chili sauce or vinegar dipping sauce.

Frequently asked questions

How long does Pan-Fried Pork Lumpia with Carrot and Garlic Filling take to make?

Total time is about 40 minutes (25 min prep + 15 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 Pork Lumpia with Carrot and Garlic Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.

Can I substitute ingredients in Pan-Fried Pork Lumpia with Carrot and Garlic Filling?

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 Pork Lumpia with Carrot and Garlic Filling 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 Pork Lumpia with Carrot and Garlic Filling?

Filipino pork 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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