Ingredients with Measurements:
- 1 lb. fish fillet, cut into small pieces
- 1 cup carrots, julienned
- 1 cup green beans, sliced
- 1 cup cabbage, shredded
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1 tsp. ground black pepper
- 1 tsp. salt
- 20-25 spring roll wrappers
- 1 egg, beaten
- 1 tbsp. vegetable oil
For the Coconut-Curry Sauce:
- 1 can (14 oz.) coconut milk
- 2 tbsp. curry powder
- 1 tbsp. brown sugar
- 1 tbsp. cornstarch
- 1/4 cup water
Special Equipment Needed:
- Large skillet
- Mixing bowl
- Small saucepan
- Baking sheet
- Pastry brush
Step-by-Step Instructions:
1. In a large skillet, heat vegetable oil over medium heat. Add garlic and onion and sauté until fragrant.
2. Add fish fillet and cook until lightly browned.
3. Add carrots, green beans, and cabbage. Stir-fry for 2-3 minutes.
4. Add soy sauce, vinegar, salt, and ground black pepper. Mix well and cook for another 2-3 minutes.
5. Remove from heat and let it cool.
6. Preheat oven to 375°F.
7. Lay a spring roll wrapper on a clean surface. Spoon 1-2 tablespoons of the fish mixture onto the wrapper.
8. Fold the bottom of the wrapper over the filling, then fold the sides inwards. Roll the wrapper tightly until it forms a lumpia.
9. Repeat with the remaining wrappers and filling.
10. Brush the lumpia with beaten egg and place them on a baking sheet.
11. Bake for 20-25 minutes or until golden brown.
12. While the lumpia is baking, make the coconut-curry sauce. In a small saucepan, combine coconut milk, curry powder, and brown sugar. Mix well and bring to a boil.
13. In a separate bowl, mix cornstarch and water until smooth. Add the cornstarch mixture to the sauce and stir until thickened.
14. Remove from heat and let it cool.
15. Serve the lumpia with the coconut-curry sauce.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Baking temperature: 375°F
Serving size:
This recipe makes 20-25 lumpia.
Nutritional information:
Calories per serving: 150
Fat per serving: 8g
Carbohydrates per serving: 14g
Protein per serving: 6g
Substitutions for ingredients:
- Instead of fish fillet, you can use shrimp or ground pork.
- You can substitute the vegetables with your preferred ones.
Variations:
- You can add chopped peanuts to the filling for added crunch.
- You can also add chopped cilantro or parsley for added flavor.
Tips and Tricks:
- Make sure the filling is completely cooled before wrapping it in the spring roll wrapper to prevent the wrapper from getting soggy.
- Brushing the lumpia with beaten egg before baking will give it a crispy texture.
- You can make the lumpia ahead of time and freeze them for later use.
Storage Instructions:
Store leftover lumpia in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, preheat oven to 350°F and bake for 10-15 minutes or until heated through.
Presentation Ideas:
Arrange the lumpia on a platter and drizzle the coconut-curry sauce on top. Garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley
- Chopped peanuts
Pairings:
- Steamed rice
- Mango salsa
Suggested Side Dishes:
- Stir-fried vegetables
- Garlic fried rice
Troubleshooting Advice:
- If the lumpia wrapper is too thick, you can use two wrappers to make it thinner.
- If the lumpia is too dry, you can add more soy sauce or vinegar to the filling.
Food Safety Advice:
- Make sure the fish is cooked thoroughly before adding the vegetables.
- Store leftover lumpia in the refrigerator and consume within 3 days.
Food History:
Lumpiang Isda is a Filipino dish that originated from the Spanish influence in the Philippines. It is a type of spring roll that is filled with fish and vegetables.
Flavor Profiles:
The lumpia is savory and slightly sweet, while the coconut-curry sauce is creamy and spicy.
Serving Suggestions:
Serve the lumpia as an appetizer or as a main dish with steamed rice.
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Region: Filipino