- 1/2 kilo galunggong - steam, deboned and flaked.(dalagang bukid is the fish i usually make for this one, but since there was no available white meat fish i picked galunggong)
- 50 pcs. spring roll or lumpia wrapper
- 1 whole potato
- 2 whole carrots
- red onions
- red bell pepper
- garlic
- ground peanuts.
- eden filled cheese
- chinese celery
- 1 whole egg (to act as binder for cooked ingredients)
- soy sauce
- sugar
- salt and pepper
- water ( to seal the lumpia wrap)
- olive oil (for sauteeing the mix)
- corn oil (for frying the lumpia)
- take off the fish head after the steaming process, let it cool, debone and flake, set aside.
- Finely chop all vegetables like potatoes, carrots, red bell pepper,onions, garlic,chinese parsley.When making lumpia always cut ingredients in the same portion and size.
- finely chopped onion , garlic,cheese. and one whole egg (as binder)
- my upgrade version : for added texture and bite - pound or ground a pack of branded peanuts. mix the pepper on this dry ingredient. set aside.
- ready 50 pcs medium sized wrapper,peel off each piece. ideal for a bite size lumpia, i half each piece to come up with a hundred pieces.
- saute all chopped ingredients in olive oil,stir evenly, just enough to make it sweat.
- throw in the flaked galunggong (scud fish) meat, stir constantly, add olive oil to the mix, soy sauce, salt and pepper.
- put in a big dish enough to mix the cooked and dry ingredients, put in 2 tbsps sugar, ground peanuts, chopped cheese cubes and chinese parsley (kintsay) add salt and pepper, adjust according to taste.
- to bind the mixture i pour in one whole egg and mix evenly, just enough to come up with a moist and not dry mixture, it adds taste and binds the mix well once i begin to wrap the lumpia.
- mix evenly to come up with a moist mix, not dry.keep mixing, season and adjust the taste too.season as you keep adding something to the mix. this is the ready mixture, ready to roll! bring in the wrapper!
- break down the lumpia wrapper, i cut this medium sized one in half cuz i want bite size pieces, if you prefer a bigger lumpia choose the large wrapper.this size is ideal for my mixture.
- a tablespoon of mix per half the lumpia wrapper.
- pull in once the mix is tucked, seal the edges with cornstarch and water mix, set aside.
- ready to fry fish lumpia, i came up with a hundred pieces.rolled and ready to fry in corn oil.
Source: I Am The Cook
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