INGREDIENTS:
- about 750 grams of cooked (steamed, broiled, grilled or fried) fish, deboned and flaked
- 1 carrot, peeled and grated
- 1 small bunch of onion leaves, finely sliced
- half a head of garlic, peeled and finely minced
- 1-1/2 tsps. of salt
- lots of freshly ground pepper
- 1/2 c. of coconut milk powder (available in supermarkets)
- a pack of lumpia (spring roll) wrappers, about 20 pieces
- 2-3 c. of vegetable cooking oil for deep frying
INSTRUCTIONS:
- Placed the first seven ingredients in a bowl and mix lightly with a fork.
- Fill each spring roll wrapper with a teaspoonful of the filling, tucking in the sides as you roll and sealing the edges by dabbing them with a little water.
- Heat the vegetable oil in a frying pan (a wok is really ideal) until it starts to smoke. Fry 5-6 spring rolls at a time, rolling them in hot oil as they cook for even browning.
- Drain on several layers of absorbent paper towels. Serve at once.
- For an even better experience, serve the lumpia with vinaigrette as a dipping sauce.
Source: CASA Veneracion
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