Fried Fish Spring Rolls

Lumpia or spring rolls are of Chinese origin. The term lumpia derives from lunpia in the Hokkien language. It became popular here in the Philippines when the Chinese settled here and it became one of traditional Filipino dishes. It can be served as fresh or fried.

A very thin pastry is stuffed with mixed vegetables, ground meat and spices. Sometimes a lettuce leaf is used to enfold the filling mixture in case the lumpia is not fried. But have you tried fried fish spring rolls? If not, here’s the recipe.

Ingredients:
1kg fresh mackerel (galunggong, alumahan)
1 medium sized carrot (minced)
1 medium sized turnip (minced)
2 stalks celery (minced)
5 cloves garlic (minced)
2 onions (minced)
3 eggs (beaten)
½ tsp ground pepper
2 sachets powder seasoning of your choice
dash of salt
20pcs lumpia wrapper
cooking oil

Procedure:
Steam fish, let cool, debone and shred into flakes. Mix in all remaining ingredients except for the lumpia wrapper and cooking oil. Place a spoonful of the mixture on lumpia wrapper. Roll the wrapper over the mixture (fold both ends). Seal edges with egg white or water. Heat the cooking in a pan. Deep fry the spring rolls until golden brown. Serve hot and crispy with your preferred dip (sweet chili sauce/ketchup/vinegar/mayonnaise).