Fish lumpia or lumpiang isda is a good alternative if you want to make healthier, lighter and cheaper version of lumpiang shanghai. You can use any type of firm fish like Bangus, Galunggong, Tambakol, etc. and turn them into these delicious rolls. But since I have a few leftover of Sinaing na Tulingan, I thought I should give it some twist.
This is the first time I tried adding malunggay. Basically, cilantro is the best green that you can add to your fish lumpia. However, that time, cilantro wasn’t available in the talipapa that I went to. But I still wanted some green to my lumpiang tulingan so I picked a few branches of malunggay and added to my mixture and it turned out great! The malunggay leaves made this recipe healthier.
Fish lumpia is perfect as appetizer or partnered with rice. You can use your favorite dip to partner with these rolls. But personally, I prefer spicy vinegar dip. So let’s get started.
- 1/2 kl or 2 pcs large Tulingan (Sinaing) Flaked / Shredded
- 2 medium-sized onions
- 5 cloves garlic
- ½ cup carrots (minced)
- 3 pcs. Long chilli (pang sinigang) Minced
- ½ cup malunggay leaves
- 1 large egg
- Lumpia wrapper
- Salt and pepper to taste
- Oil for frying
- In a mixing bowl, combine flaked tulingan fish, onion, garlic, carrots, malunggay leaves, chilli and eggs. Season with salt and pepper.
- Scoop a spoonful of the fish mixture, and wrap in an egg roll wrapper. Seal the edges with water.
- Fry until golden brown.
- Put in a wire rack to drain excess oil.
- Serve with your favorite dip.
Step-by-Step Procedure with Picture
In a mixing bowl, combine flaked tulingan fish, onion, garlic, carrots, malunggay leaves, chilli and eggs. Season with salt and pepper.
Scoop a spoonful of the fish mixture, and wrap in an egg roll wrapper. Seal the edges with water.
Fry until golden brown.
Put in a wire rack to drain excess oil.
Serve with your favorite dip.