Fish Lumpia is a version of Lumpiang Shanghai or deep fried egg rolls wherein fish flakes as used as a filling instead of ground pork. The fish needed to be sauteed with onion, celery, carrot, and parsley before wrapping for best results. It makes a good appetizer can can be enjoyed better with dipping sauces such as sweet and sour sauce, banana ketchup, or spicy vinegar (a mixture of white vinegar, crushed garlic, chopped Thai chili, and crushed black pepper).
This recipe makes use of milkfish. It is locally known in the Philippines as bangus, which happens to be the country’s national fish. I prefer using boneless milkfish to make the preparation simpler. The fish that I used was marinated overnight in vinegar and spices, which is the same way that I do before frying milkfish (see daing na bangus recipe). Instead of frying, I baked the fish in the oven until the texture of the meat becomes flaky. You don’t need to use marinated milkfish for this recipe — it is nice-to-have. In addition, feel free to use any kind of fish available. Galunggong and tulingan will work, as well as fish with white meat such as cream dory or grouper (lapu-lapu).
The steps in preparing the filling and frying the fish lumpia is simple and can easily done by beginners. However, wrapping the lumpia might be quite a challenge if you have not done it before. Don’t worry. I got you covered. Check the video below to see how I did it step-by-step. I think that it is a foolproof guide that anyone can use as a reference.
While this is a good appetizer, I also enjoy this as a main dish with warm white rice. You can also enjoy this dish with pansit.
Try this Fish Lumpia (Filipino Fish Egg Roll) Recipe. Let me know what you think.
- 1 large boneless bangus (milkfish)
- 8 pieces lumpia wrapper
- 1 medium yellow onion, minced
- ½ cup minced carrot
- ¼ cup chopped flat leaf parsley
- ¾ cup minced jicama (singkamas)
- 1 ½ teaspoons salt
- ¼ teaspoon ground black pepper
- 1 egg
- 2 cups cooking oil
- Preheat oven to 370F (188C).
- Arrange the bangus in a baking tray. Bake for 15 minutes or until flaky
- Remove from the oven. Let it cool down. Scrape the meat from the fish and place in a bowl.
- Heat 3 tablespoons of cooking oil. Once the oil becomes hot, sauté onion and celery. Add the carrot. Sauté for 30 seconds
- Add the chopped parsley, and fish flakes. Cook for 1 minute. Add salt and pepper. Stir and cook for 30 seconds. Arrange in a large bowl.
- Put the minced singkamas into the bowl along with the egg. Stir until all ingredients are well blended.
- Cut the lumpia wrapper in half to form two triangles. Lay a piece of triangular wrapper in a flat surface wherein the base of the triangle is located below.
- Scoop 1 to 2 tablespoons of the fish mixture and arrange on the lower part of the wrapper. Mold using your hands to form a long cylinder and partially press to compress the mixture. Secure the filling by folding both sides of the wrapper inwards until the mixture is covered. Roll the wrapper starting from the bottom to the top. Dip your finger in egg white or water and rub it over the tip of the wrapper to make it sticky. Gently the press the tip against the egg rolls to secure. Do this until all the fish mixture is consumed. Note: watch the video below for more details on how to wrap the egg roll properly.
- Heat the remaining oil in a pan. Once the oil gets hot enough, start to fry the egg rolls. Make sure to retain extra space in the pan to equally cook the rolls. Cook one side for 2 to 3 minutes or until golden brown. Turn over to cook the other side.
- Transfer to a cooling rack. Let the oil drip.
- Serve with your favorite dipping sauce.
- Share and enjoy!