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 cilantro, chopped
- 1/2 cup peanuts, chopped
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tbsp. garlic, minced
- 1 tbsp. ginger, minced
- 1 tbsp. cornstarch
- 1 tbsp. vegetable oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 20-25 lumpia wrappers
Special equipment needed:
- Large skillet or wok
- Mixing bowls
- Wooden spoon or spatula
- Small saucepan
Step-by-step instructions:
1. In a mixing bowl, combine fish fillet, carrots, cabbage, bean sprouts, green onions, cilantro, peanuts, soy sauce, vinegar, brown sugar, garlic, ginger, cornstarch, salt, and black pepper. Mix well.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the mixture and cook for 5-7 minutes or until the fish is cooked through.
3. Remove from heat and let it cool for a few minutes.
4. Lay a lumpia wrapper on a flat surface and spoon 2-3 tablespoons of the filling onto the center of the wrapper.
5. Fold the bottom of the wrapper over the filling, then fold the sides in, and roll tightly to form a spring roll.
6. Repeat with the remaining wrappers and filling.
7. Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the lumpia until golden brown and crispy, about 2-3 minutes per side.
8. Remove from heat and drain on paper towels.
9. To make the spicy peanut sauce, combine water, peanut butter, soy sauce, brown sugar, vinegar, garlic, and red pepper flakes in a small saucepan. Cook over medium heat, stirring constantly until the sauce thickens, about 5-7 minutes.
10. Serve the lumpiang isda with the spicy peanut sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 people
Nutritional information:
Calories per serving: 350
Fat per serving: 12g
Carbohydrates per serving: 45g
Protein per serving: 18g
Substitutions for ingredients:
- Fish fillet can be substituted with shrimp or ground pork.
- Carrots can be substituted with bell peppers or zucchini.
- Cabbage can be substituted with bok choy or kale.
- Bean sprouts can be substituted with mung bean sprouts or snow peas.
- Soy sauce can be substituted with tamari or coconut aminos.
- Peanut butter can be substituted with almond butter or sunflower seed butter.
Variations:
- Add chopped shrimp or ground pork to the filling for added protein.
- Use different dipping sauces such as sweet chili sauce or hoisin sauce.
- Add chopped water chestnuts or bamboo shoots to the filling for added crunch.
Tips and tricks:
- Make sure the filling is completely cooled before wrapping in the lumpia wrappers to prevent them from tearing.
- Keep the lumpia wrappers covered with a damp towel to prevent them from drying out.
- Fry the lumpia in batches to prevent overcrowding in the skillet or wok.
Storage instructions:
- Leftover lumpiang isda can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the lumpia on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the lumpiang isda on a platter with the spicy peanut sauce on the side.
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Asian-style slaw or cucumber salad.
Troubleshooting advice:
- If the lumpia wrappers are tearing, make sure the filling is not too hot and that the wrappers are not too dry.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Keep the raw fish separate from other ingredients to prevent cross-contamination.
Food history:
- Lumpiang isda is a Filipino dish that is traditionally made with fish and vegetables wrapped in a spring roll wrapper and fried until crispy.
Flavor profiles:
- The lumpiang isda is savory and slightly sweet, with a crispy texture from the fried wrapper. The spicy peanut sauce adds a nutty and slightly spicy flavor.
Serving suggestions:
- Serve as an appetizer or as a main dish with rice or noodles.
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Region: Filipino