If you want to have a healthier version of “lumpia” or spring rolls, use fish instead of meat or chicken.I cooked this recipe one Sunday for lunch, and my eldest who doesn’t really like fish had the serving plate emptied in no time.
Ingredients
3/4 kg dalagang bukid (black tailed caesio), filleted
2 stalks kinchay (chinese celery), chopped
1/2 pc small carrot, chopped
150 g pork fat, chopped
2 squares tokwa (soybean curd), half-fried and chopped
1 pc egg, beaten
1 pc medium onion, chopped
1/4 cup all-purpose flour
1 pouch (115 g) Tomato Sauce
48 pc small round lumpia (spring roll) wrappers
Procedure
1. Scrape flesh of fish with a spoon. Remove bones. Mix with 1 tbsp calamansi juice, 1/2 tsp iodized rock salt and kinchay.
2. Combine with remaining ingredients except lumpia wrapper. Add 2 tbsp soy sauce and 1/4 tsp pepper. Mix thoroughly.
3. Wrap each tablespoon of mixture in lumpia wrapper. Fry until brown. Serve hot with ketchup. Kids like the sweeter ketchup of any brand; but Del Monte is most preferred.
Sprinkle enough patience and love as you wrap the mixture in lumpia wrappers. Serve with a sweet smile, too.