Fish Lumpia Recipe
Fish lumpia is a delicious and versatile dish that brings a unique twist to traditional Filipino cuisine. Easy to prepare and perfect for any occasion, this fish lumpia recipe is a must-try for seafood lovers. Enjoy it with a dipping sauce of your choice and savor the crispy, flavorful rolls that everyone will love!
Equipment
- 1 : Large bowl
- 1 frying pan
- 1 paper towels
Ingredients
- 1 lb (450 g) Fish fillets finely chopped
- 1 cup (150 g) Carrots julienned
- 1 cup (150 g) Cabbage thinly sliced
- 1/2 cup (75 g) Bell pepper thinly sliced
- 1 small Onion finely chopped
- 2 cloves Garlic , minced
- 1/4 cup (60 ml) Soy sauce
- 1 tablespoon (15 ml) Oyster sauce
- 1/2 teaspoon (2.5 g Ground black pepper
- 1 beaten Egg
- 25 Lumpia wrappers
- Oil for frying
- Dipping sauce (optional)
Instructions
- Prepare the Filling: In a large bowl, combine the chopped fish fillets, carrots, cabbage, bell pepper, onion, and garlic. Mix well to combine all ingredients.
- Season the Mixture: Add soy sauce, oyster sauce, and ground black pepper to the mixture. Stir until all ingredients are evenly coated with the sauces.
- Bind the Filling: Add the beaten egg to the mixture to help bind the ingredients together. Mix well until fully incorporated.
- Prepare the Wrappers: Lay a lumpia wrapper on a flat surface. Place about 1-2 tablespoons of the filling near one corner of the wrapper. Fold the corner over the filling, then fold in the sides, and roll up tightly like a cigar. Seal the edge with a dab of water or egg wash.
- Heat the Oil: In a large skillet or frying pan, heat about 1 inch (2.5 cm) of oil over medium heat. The oil should be hot but not smoking.
- Fry the Lumpia: Carefully place a few lumpia rolls in the hot oil, seam side down. Fry in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes per batch.
- Drain and Serve: Remove the lumpia from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with your choice of dipping sauce.
Notes
Fish Lumpia, a delightful twist on the traditional Filipino spring roll, is a perfect blend of fresh fish and vegetables wrapped in a crispy shell. This popular dish originates from the Philippines, where lumpia is a staple at family gatherings and celebrations.
While the classic lumpia usually features pork or beef, this fish variation offers a lighter, yet equally delicious option that seafood lovers will enjoy. Not only is fish lumpia easy to make, but it also brings a unique taste that sets it apart from other appetizers.
Tips and Variations
- Customization: Feel free to substitute the fish with shrimp, crab meat, or even tofu for a vegetarian version.
- Spicy Kick: Add some chopped chili peppers to the filling for a spicy version.
- Storage: Fish lumpia can be frozen before frying. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag. Fry directly from frozen; just add a few extra minutes to the cooking time.
Nutrition Facts
| Serving Size | Calories | Carbohydrates | Protein | Fat |
|---|---|---|---|---|
| 1 roll | 100 | 10 g | 5 g | 4 g |
