Fried spring rolls or commonly known as lumpia shanghai in the Philippines is a favorite dish to serve on special occasions along side pancit. Besides fried rice this is one dish that my kids eat with much gusto that has hidden vegetables and it’s easy to prepare.
Lumpia is a versatile dish that you can prepare vegetarian or with any meat you like. For this recipe I made use of left over fried fish and broiled fish fillet. I packed this for the kid’s bento lunch box and they once again requested it for lunch.
- 2 cups flaked cooked fish (either fried or broiled)
- 1/2 cup grated carrots, squeeze juice out
- 1/4 cup minced onion
- 1/4 cup minced garlic
- a handful of chopped coriander
- 1 egg
- 1 tsp five spice powder
- salt and pepper to taste
- 10-15 spring roll wrapper
- To seal: 1 tbsp cornstarch + 2 tbsp water or 1 beaten egg
- Mix everything in a bowl. Since we are using pre-cooked fish here we don’t need to saute mixture but if you prefer to use fresh meat, better to cook all ingredients on a pan. Set aside.
- Prepare a water and cornstarch mix to seal wrapper.
- Spoon two tablespoon of meat filling on the wrapper. * See photo below on how to wrap spring rolls. You can store in freezer until you are ready to fry.
- Heat two cups of oil on a deep pan. Fry lumpia for 2-5 minutes until golden brown. Drain on paper towels.
- If you are packing lumpia for your bento cut diagonally to let the steam off. Pack when completely cooled down.