Fish Lumpia

Fish Lumpia

Lumpia is a very common South East Asian pastry of Chinese origin.  The term lumpia came from the Chinese term “lunpia”, which is a similar dish.  Usually made out of minced meat and chopped vegetables which is wrapped in a thin pastry then deep fried.   This specific dish is popular in the Philippines, Indonesia and surpisingly Netherlands due to the Dutch East Indies.  There is also some variations in Vietnam which is nearly similar and the only difference is the use of a thinner pastry.

Now for this recipe we will be using fish which is uncommon to this dish but started to gain popularity in the Philippines to have a different twist to the traditional pork meat that is being used.  So if your not into farm meats then this would be best way to enjoy lumpia.

Ingredients

1 cup fish meat, cooked and flaked (fish like milk fish or mackerel would be ideal)
1 onion, finely chopped
1 carrot, finely chopped
1 tbsp cornstarch
3 tbsp water
1 tbsp sesame oil
1 egg
salt
pepper
spring roll wrappers

Method

  1. Mix all ingredients in a bowl except for the wrapper.
  2. Get a spoonful of the mixture and place in the edge of the spring roll wrapper, then start rolling to form cigar shaped rolls.  Using water, dampen the edge of the wrapper to seal the spring rolls.
  3. Place in a container and freeze before cooking.
  4. In a deep fryer, fry in low heat each spring rolls for around 2-3 minutes.

No Responses

  1. Fabulous recipe! Cannot wait to try this. Very similar to what I know as a spring-roll. :-) Mandy

  2. Pam says:

    I love Lumpia. any kind.

  3. oneordinaryday says:

    Just looking at your photo is making me hungry. Great shot of this lumpia! Thanks for stopping by my blog and commenting. : )
    ~ Michelle

  4. MaryAnn says:

    Hi! I found your blog via a roundabout way :) via kiwidutch (her pigs in a blanket recipe)

    My mother is from the Philippines but I grew up in the US without eating much Filipino food…it was only available if one of my mother’s friends made it….this Lumpia recipe brings back so many memories, LOL.

    Whenever I have tried making Lumpia before the wrapper never looked so beautifully golden as yours. I wonder what I am doing wrong? I haven’t ever frozen them before…maybe that is the reason?

    I am still looking around your blog (and have fallen in love with the rice cake recipes…still more memories :) ) and I am hoping to find a casava cake recipe while I am here!

    You have a lovely blog ♥

  1. September 26, 2013

    […] Lumpiang Isda – Small to medium sized spring rolls filled with fish meat. Usually served with catsup and/or sweet chilli sauce. Just by looking there is no way to distinguish this one from Lumpiang Shanghai, they smell different though. […]

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