Pan-Fried Pork Lumpia with Savory Carrot Filling

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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 spring rolls filled with seasoned ground pork and finely shredded carrots, fried until golden and served with a tangy dipping sauce. This Filipino-inspired pork recipe, ready in about 40 minutes, pairs ground pork, carrots, finely shredded, garlic cloves, minced 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.

Prep: 25 min Cook: 15 min Serves 6 Filipino cuisine 280 cal/serving

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Ingredients

1 pound ground pork
1 cup carrots, finely shredded
3 garlic cloves, minced
1/2 cup onion, finely chopped
2 tbsp soy sauce
1/2 tsp black pepper
20 sheets spring roll wrappers
1 1/2 cups for frying vegetable oil
1/4 cup for sealing water
1/4 cup vinegar
2 tsp sugar
1/4 tsp red chili flakes

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Instructions

Step 1: In a large bowl, combine 1 pound ground pork, 1 cup finely shredded carrots, 3 minced garlic cloves, 1/2 cup finely chopped onion, 2 tablespoons soy sauce, and 1/2 teaspoon black pepper. Mix thoroughly until well combined.
Step 2: Lay one spring roll wrapper flat and place 2 tablespoons of the pork mixture near one corner. Fold the corner over the filling, fold in the sides tightly, then roll up firmly. Seal the edge with 1 tablespoon water. Repeat with remaining wrappers and filling.
Step 3: Heat 1 1/2 cups vegetable oil in a deep skillet over medium heat until shimmering but not smoking (about 350°F).
Step 4: Fry the lumpia in batches, turning occasionally, for 3-4 minutes until golden brown and crisp. Drain on paper towels.
Step 5: For the dipping sauce, whisk together 1/4 cup vinegar, 2 teaspoons sugar, and 1/4 teaspoon red chili flakes until sugar dissolves.
Step 6: Serve the lumpia hot alongside the tangy vinegar dipping sauce.