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.
- 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
- Scrape flesh of fish with a spoon. Remove bones. Mix with 1 tbsp calamansi juice, ½ tsp iodized rock salt and kinchay.
- Combine with remaining ingredients except lumpia wrapper. Add 2 tbsp soy sauce and ¼ tsp pepper. Mix thoroughly.
- 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.