Ingredients with Measurements:
- 1 lb fish fillet, cut into small pieces
- 1 cup carrots, julienned
- 1 cup cabbage, shredded
- 1 cup bean sprouts
- 1/2 cup green onions, chopped
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/2 tsp salt
- 20-25 lumpia wrappers
- 1 egg, beaten
- 1 cup cooking oil
For the Pineapple-Ginger Sauce:
- 1 cup pineapple juice
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- 1 tbsp grated ginger
- 1/4 cup water
Special equipment needed:
- Frying pan
- Mixing bowl
- Small saucepan
- Wooden spoon
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine fish fillet, carrots, cabbage, bean sprouts, green onions, onion, garlic, soy sauce, vinegar, sugar, black pepper, and salt. Mix well.
2. Place a lumpia wrapper on a flat surface and spoon about 2 tbsp of the fish mixture in the center. Roll the wrapper tightly, tucking in the sides as you go. Seal the end with the beaten egg.
3. Repeat with the remaining wrappers and filling.
4. Heat the cooking oil in a frying pan over medium heat. Fry the lumpia until golden brown, turning occasionally with tongs. Drain on paper towels.
5. For the Pineapple-Ginger Sauce, combine pineapple juice, brown sugar, cornstarch, and grated ginger in a small saucepan. Stir until well combined.
6. Add water and cook over medium heat, stirring constantly until the sauce thickens.
7. Serve the lumpia with the Pineapple-Ginger Sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Cooking oil should be heated to 350°F.
Serving size:
This recipe makes 20-25 lumpia. Serving size is 2-3 lumpia per person.
Nutritional information:
Calories per serving: 230
Total fat: 12g
Saturated fat: 2g
Cholesterol: 30mg
Sodium: 420mg
Total carbohydrates: 23g
Dietary fiber: 1g
Total sugars: 6g
Protein: 8g
Substitutions for ingredients:
- Fish fillet can be substituted with shrimp or ground pork.
- Carrots, cabbage, and bean sprouts can be substituted with other vegetables such as bell peppers, mushrooms, or bamboo shoots.
- Pineapple juice can be substituted with orange juice or apple juice.
Variations:
- Lumpiang Shanghai: Use ground pork instead of fish fillet and add minced water chestnuts and sesame oil to the filling.
- Lumpiang Togue: Use mung bean sprouts instead of fish fillet and add minced pork and shrimp to the filling.
Tips and tricks:
- Make sure to drain the excess liquid from the filling to prevent the lumpia from becoming soggy.
- Use a slotted spoon or tongs to remove the lumpia from the frying pan to prevent oil from splattering.
- Serve the Pineapple-Ginger Sauce on the side to prevent the lumpia from becoming too soggy.
Storage instructions:
Leftover lumpia can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lumpia in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the lumpia on a platter and serve with the Pineapple-Ginger Sauce in a small bowl on the side.
Garnishes:
Garnish the platter with chopped green onions or cilantro.
Pairings:
Serve the Lumpiang Isda with Pineapple-Ginger Sauce with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables such as bok choy, snow peas, or broccoli.
Troubleshooting advice:
- If the lumpia wrappers are too dry, brush them with water to make them pliable.
- If the lumpia wrappers tear, use a second wrapper to wrap the filling.
Food safety advice:
- Make sure to cook the fish fillet thoroughly to prevent foodborne illness.
- Use a food thermometer to ensure that the internal temperature of the fish reaches 145°F.
Food history:
Lumpiang Isda is a Filipino dish that originated from the Chinese spring roll. It is a popular snack or appetizer in the Philippines.
Flavor profiles:
The Lumpiang Isda has a savory and slightly sweet flavor from the fish, vegetables, and soy sauce. The Pineapple-Ginger Sauce adds a tangy and sweet flavor with a hint of ginger.
Serving suggestions:
Serve the Lumpiang Isda with Pineapple-Ginger Sauce as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Filipino