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.

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