Thursday, November 29, 2012

Lumpiang Isda (Fish Spring Roll)

Lumpia is the Filipino version of the Asian spring/egg roll which can be served as a side dish or an appetizer.  I grew up making this dish, on birthdays, fiestas or as everyday part of our menu. When we were kids me and my siblings had so much fun making it. I sometimes term it our family
bonding time dish as it requires everyone in the family to participate in the preparation. From chopping the vegetables, to deboning the fish, cooking and seasoning the mixture, and finally, to wrapping the fish rolls and frying each piece. Too labor intensive as it sounds, but we all help in coming up with this tried and tested Lumpiang Isda (Fish Spring Roll). Lumpia is usually made with ground pork, but our family prefer it this way, for a healthier option of eating spring rolls. ~HIR

Fresh Galunggong

Begin by thoroughly cleaning the scud fish (galunggong)discard innards and wash in running water along the stomach and pull out excess blood. to take off the lansa (or fishy smell) wash it with lime or calamansi juice, cut whole ginger and stick in the tummy and head of the fish, steam for twenty minutes.


1/2 kilo galunggong - steam, deboned and flaked.(dalagang bukid is the fish i usually make for this one, but since there was no available white meat fish i picked galunggong)

50 pcs. spring roll or lumpia wrapper

1 whole potato

2 whole carrots

red onions

red bell pepper

ground peanuts.
eden filled cheese
chinese celery
1 whole egg (to act as binder for cooked ingredients)
soy sauce
salt and pepper
water ( to seal the lumpia wrap)
olive oil (for sauteeing the mix)
corn oil (for frying the lumpia)

take off the fish head after the steaming process, let it cool, debone and flake, set aside.


Finely chop all vegetables like potatoes, carrots, red bell pepper,onions, garlic,chinese parsley.When making lumpia always cut ingredients in the same portion and size.

finely chopped onion , garlic,cheese. and one whole egg (as binder)

my upgrade version : for added texture and bite - pound or ground a pack of branded peanuts. mix the pepper on this dry ingredient. set aside.

ready 50 pcs medium sized wrapper,peel off each piece. ideal for a bite size lumpia, i half each piece to come up with a hundred pieces.

saute all chopped ingredients in olive oil,stir evenly, just enough to make it sweat.

throw in the flaked galunggong (scud fish) meat, stir constantly, add olive oil to the mix, soy sauce, salt and pepper.

put in a big dish enough to mix the cooked and dry ingredients, put in 2 tbsps sugar, ground peanuts, chopped cheese cubes and chinese parsley (kintsay) add salt and pepper, adjust according to taste.

to bind the mixture i pour in one whole egg and mix evenly, just enough to come up with a moist and not dry mixture, it adds taste and binds the mix well once i begin to wrap the lumpia.

mix evenly to come up with a moist mix, not dry.keep mixing, season and adjust the taste too.season as you keep adding something to the mix. this is the ready mixture, ready to roll! bring in the wrapper! 

break down the lumpia wrapper, i cut this medium sized one in half cuz i want bite size pieces, if you prefer a bigger lumpia choose the large wrapper.this size is ideal for my mixture.

a tablespoon of mix per half the lumpia wrapper.

pull in once the mix is tucked, seal the edges with cornstarch and water mix, set aside.

ready to fry fish lumpia, i came up with a hundred pieces.rolled and ready to fry in corn oil. 


freshly fried lumpia, drain in paper towels.

Fish Spring Roll (Lumpiang Isda)

A dish mama never fails to make on special occasions, i upgraded her version and added ground peanuts and cheese to the mixture, making it more tasty with a bite. Scud fish is a healthy alternative for meat, good for those who avoid ground pork but still want to enjoy lumpia, an alternative for lumpiang shanghai. With a dip of sweet chili sauce on the side here is... hazel's lumpiang isda. :)

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