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Lumpiang Prito with Pork on a serving platter
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4.50 from 2 votes

Lumpiang Prito with Pork

Lumpiang Prito filled with tender-crisp vegetables and ground pork are the ultimate midday snack or appetizer. They're crunchy, tasty, and best served with spicy vinegar.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Appetizer
Cuisine: Filipino
Servings: 12 Servings
Calories: 150kcal


  • canola oil
  • 2 cloves garlic, peeled and minced
  • 1 onion, peeled and chopped
  • 1/4 pound ground pork
  • 1 tablespoon fish sauce
  • 1 medium camote , peeled and cut into 1-inch lengths matchsticks
  • 1/4 cup water
  • 1 large carrot, peeled and cut into 1-inch lengths matchsticks
  • 1 cup green beans, cut thinly on a bias
  • 4 cups bean sprouts
  • salt and pepper to taste
  • 12 spring roll wrappers


  • In a pan over medium heat, heat about 1 tablespoon oil. Add onions and garlic and cook until limp. 
  • Add ground pork and cook until lightly browned. 
  • Add fish sauce and cook for about 1 minute.
  • Add camote. Add water and bring to a boil. Continue to cook until camote are tender and most of the liquid is absorbed. 
  • Add carrots and cook for about 1 minute or until half-done. 
  • Add green beans and cook for about 1 minute. 
  • Add bean sprouts and cook briefly for about 30 seconds. Season with salt and pepper to taste.
  • Remove vegetable mixture from heat and in a strainer, drain well of liquid. Refrigerate to cool completely.
  • Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.
  • Spoon about 2 tablespoons of vegetable mixture on the middle of the wrapper.
  • Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
  • In a skillet over medium heat, heat about 2 inches deep of oil. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown. 
  • Remove from pan and drain on a wire rack set over a baking sheet. Serve immediately with spiced vinegar dip.



  • Do not overcook vegetables. Keep them a bit underdone as they will continue to cook in their residual heat as well as during the final frying.
  • Drain the vegetables VERY well and cool completely before wrapping as their steam will cause tears on the spring roll wrappers. I like to pop the filling in the fridge for a few minutes to cool down quickly and to keep from cooking further.


Calories: 150kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 244mg | Potassium: 184mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2455IU | Vitamin C: 7.1mg | Calcium: 26mg | Iron: 1.2mg