Crispy Fish Rolls (Crispy Fish Lumpia)

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.

Crispy Fish Rolls (Crispy Fish Lumpia)
  • ¾ kg dalagang bukid (black tailed caesio), filleted
  • 2 stalks kinchay (chinese celery), chopped
  • ½ 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
  • ¼ cup all-purpose flour
  • 1 pouch (115 g) Tomato Sauce
  • 48 pc small round lumpia (spring roll) wrappers
  1. Scrape flesh of fish with a spoon. Remove bones. Mix with 1 tbsp calamansi juice, ½ tsp iodized rock salt and kinchay.
  2. Combine with remaining ingredients except lumpia wrapper. Add 2 tbsp soy sauce and ¼ 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.

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