Lumpia shanghai or Filipino spring rolls is a favorite in our household. I’ve tried a variety of fillings such as pork, chicken, beef, turkey, and sometimes mixed veggies. However, I haven’t really used fish until one day I ran out of meat and I had to improvise. I found a couple cans of tuna and figured out I could still make lumpia out of what I had.
So here’s the recipe I came up with. It’s very easy and taste really good. If you love fish and spring rolls, give this a try.
Time From Start to Finish: 30 minutes
Yields: 15 rolls
2 cans (5 oz.) tuna in water
½ onion, finely chopped
1/8 teaspoon seasoned salt
¼ teaspoon dried parsley flakes
2 tbsp mayonnaise
1 pack lumpia wrapper
2 cups vegetable oil
Tools You’ll Need:
Fine mesh strainer
1. Drain tuna in a fine mesh strainer until most of the water is gone.
2. Place tuna in a mixing bowl together with chopped onions, seasoned salt, parsley flakes, mayonnaise, and egg. Mix well and set aside.
3. Peel lumpia wrappers one by one. Cover with kitchen towel to prevent from drying.
4. Mix 1 tbsp of flour with 2 tbsp of water and make a paste. This is used for sealing the spring roll edges.
5. Place one wrapper on a flat, clean surface. Scoop one tablespoon of lumpia filling and drop onto the bottom section.
6. Working with both hands, roll towards the top, stopping about halfway.
7. Fold the sides like an envelope.
8. Continue rolling until you reach the top edge. Seal using the flour paste.
9. Repeat steps 5-8 until tuna mixture is used up. Freeze any unused wrappers.
10. Heat oil until it starts bubbling. Fry spring rolls until golden brown.
11. Drain in paper towels to remove excess oil.
12. Serve warm with your favorite lumpia sauce.