Pan-Fried Pork Lumpia with Carrot and Onion Filling
Crispy golden Filipino-style spring rolls stuffed with savory ground pork, finely diced carrots, and onions. This filipino-inspired pork ready in about 35 minutes pairs ground pork, carrots, finely diced, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 lb ground pork
- 1 cup carrots, finely diced
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 20 sheets spring roll wrappers
- 2 cups for frying vegetable oil
- 1/4 cup (for sealing wrappers) water
Instructions
- Step 1: In a large bowl, combine 1 lb ground pork, 1 cup finely diced carrots, 1 medium finely chopped onion, and 3 minced garlic cloves. Season with 2 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly.
- Step 2: Lay out one spring roll wrapper on a clean surface with one corner pointing toward you. Place about 2 tbsp of the pork mixture near the corner closest to you.
- Step 3: Fold the corner over the filling, tuck in the sides tightly, and roll up to the top corner. Seal the edge by brushing 1 tbsp water along the edge.
- Step 4: Repeat the rolling process until all filling and wrappers are used.
- Step 5: Heat 2 cups vegetable oil in a deep skillet over medium heat to 350°F. Fry lumpia in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Step 6: Drain lumpia on paper towels and serve warm with sweet chili sauce or vinegar dipping sauce.
Frequently asked questions
How long does Pan-Fried Pork Lumpia with Carrot and Onion Filling take to make?
Total time is about 35 minutes (20 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 Onion 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 Onion 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 Onion 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 Onion 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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