Lumpiang Isda is a fish meat spring roll. Tuna or salmon fish meat is one of best choices in making fish spring.. One good choice is the mackerel (galunggong) fish which is abundant in Philippines.
The fish is prepared by boiling with water and then deboned before we can roll in with spring roll wrappers.
Ingredients:
1 kilogram of galunggong fish (mackerel)
1 piece of big red or white onion, sliced
1 piece tomato, chopped
3 cloves of garlic, minced
1 tablespoon of salt
1 teaspoon of ground black pepper
20 pieces of large spring roll wrappers
2 cups of oil for frying
COOKING INSTRUCTIONS:
Remove fish innards and gills. Wash thoroughly
In a pot, boil fish with enough water for at least 10 minutes. Turn off heat.
Remove water from the pot and set aside the fish for a while to cool off.
Carefully remove all fishbone. Ensure that even the smallest bones are taken out. Set aside fish meat.
In a deep pan, sauté garlic, onion, and tomato.
Add the fish meat. Season with salt and pepper and stir fry for a couple of minutes. Turn off heat. Allow to cool down for a while.
Get one wrapper sheet and laid on a flat surface.
Scoop 2 to 3 spoon, depending on size of your wrapper, of sautéed fish and put on the near edge of wrapper.
Carefully roll wrapper, while securing the mixed ingredients inside, and form a log.
Now dip your finger with water and wet the inner end of the wrapper. Carefully press the wrapper end against the log to seal it.
In a deep pan over a medium fire, heat the oil. Fry the lumpia in batches until its wrapper color is golden brown.
Remove lumpia from frying pan and drain oil on paper towel.
