Pork Belly Lumpia with Garlic and Carrot Filling

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

Golden fried Filipino-style spring rolls filled with savory pork belly, shredded carrots, and seasoned with garlic and onions for a satisfying appetizer or snack. This filipino-inspired pork ready in about 40 minutes pairs pound ground pork belly, large carrot, medium yellow onion 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

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Instructions

  1. Step 1: Peel and finely grate 1 large carrot and finely dice 1 medium yellow onion. Mince 4 garlic cloves. In a large bowl, combine 1 pound ground pork belly, grated carrot, diced onion, minced garlic, 2 tbsp soy sauce, 1 tsp salt, and 1/2 tsp black pepper. Mix well until combined.
  2. Step 2: Lay 1 spring roll wrapper flat on a clean surface with one corner facing you. Place about 2 tbsp of the pork mixture near the corner closest to you in a thin line. Fold that corner over the filling, then fold the left and right sides inward. Roll tightly toward the top corner.
  3. Step 3: Dip your finger in 1/4 cup water and moisten the top corner of the wrapper to seal the lumpia. Repeat with remaining wrappers and filling.
  4. Step 4: Heat 2 cups vegetable oil in a deep pan over medium heat until hot but not smoking (about 350°F). Fry the lumpia in batches, turning occasionally, for 4-5 minutes until golden brown and crisp. Drain on paper towels before serving with sweet chili sauce or vinegar dipping sauce.

Frequently asked questions

How long does Pork Belly Lumpia with Garlic and Carrot 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 Pork Belly Lumpia with Garlic and Carrot 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 pound ground pork belly from drying out.

Can I substitute ingredients in Pork Belly Lumpia with Garlic and Carrot 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 Pork Belly Lumpia with Garlic and Carrot 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 Pork Belly Lumpia with Garlic and Carrot 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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