Pan-Fried Pork Lumpia with Carrots and Onions

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

Crispy Filipino-style spring rolls packed with savory ground pork, finely chopped carrots, and onions, perfect as a snack or appetizer. This Filipino-inspired pork recipe, ready in about 40 minutes, pairs ground pork, carrots, yellow onion 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, 1/2 cup finely chopped yellow onion, 3 minced garlic cloves, 2 tablespoons soy sauce, and 1/2 teaspoon ground black pepper. Mix thoroughly until well combined.
  2. Step 2: Lay one spring roll wrapper flat and place about 2 tablespoons of the pork mixture near one corner. Roll tightly, folding in the sides as you go, and seal the edge with 1 tablespoon water. Repeat with remaining wrappers and filling.
  3. Step 3: Heat 2 cups vegetable oil in a deep skillet over medium-high heat until shimmering at 350°F. Fry lumpia in batches, turning occasionally, for 3-4 minutes until golden brown and crisp.
  4. Step 4: Remove lumpia with a slotted spoon and drain on paper towels. Serve warm with your favorite dipping sauce.

Frequently asked questions

How long does Pan-Fried Pork Lumpia with Carrots and Onions 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 Carrots and Onions?

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 Carrots and Onions?

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 Carrots and Onions 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 Carrots and Onions?

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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