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
- 1/4 cup soy sauce
- 1 tbsp. garlic, minced
- 1 tbsp. ginger, minced
- 1 tbsp. cornstarch
- 1 tbsp. water
- 1/4 cup vegetable oil
- 20-25 lumpia wrappers
- Salt and pepper to taste
For the Spicy Tomato Sauce:
- 1 can (14 oz.) diced tomatoes
- 1/4 cup onion, chopped
- 1 tbsp. garlic, minced
- 1 tbsp. vegetable oil
- 1 tbsp. sugar
- 1 tbsp. vinegar
- 1 tbsp. hot sauce
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowl
- Small saucepan
Step-by-step instructions:
1. In a mixing bowl, combine fish fillet, carrots, cabbage, bean sprouts, green onions, soy sauce, garlic, ginger, cornstarch, water, salt, and pepper. Mix well.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Place a lumpia wrapper on a flat surface and spoon about 2 tablespoons of the fish mixture onto the center of the wrapper.
4. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll up tightly.
5. Place the lumpia in the skillet seam-side down and cook until golden brown on all sides, about 2-3 minutes per side.
6. Repeat with the remaining lumpia wrappers and filling.
7. For the Spicy Tomato Sauce, heat vegetable oil in a small saucepan over medium heat.
8. Add onion and garlic and sauté until softened, about 2-3 minutes.
9. Add diced tomatoes, sugar, vinegar, hot sauce, salt, and pepper. Stir well and bring to a simmer.
10. Reduce heat to low and let the sauce simmer for 10-15 minutes until thickened.
11. Serve the lumpia hot with the spicy tomato sauce on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet: Medium-high heat
- Saucepan: Medium heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 35g
- Protein: 20g
Substitutions for ingredients:
- Fish fillet: Shrimp or ground pork
- Lumpia wrappers: Spring roll wrappers or egg roll wrappers
- Hot sauce: Sriracha or chili garlic sauce
Variations:
- Add sliced mushrooms or bell peppers to the filling for added flavor and texture.
- Use a different dipping sauce, such as sweet chili sauce or peanut sauce.
Tips and tricks:
- Make sure to drain any excess liquid from the filling before wrapping the lumpia to prevent the wrappers from getting soggy.
- To prevent the lumpia from sticking to the skillet, use a non-stick skillet or add more oil as needed.
- Serve the lumpia immediately after cooking to ensure they stay crispy.
Storage instructions:
- Store leftover lumpia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat leftover lumpia, preheat the oven to 350°F and bake for 10-15 minutes until heated through.
Presentation ideas:
- Serve the lumpia on a platter with the spicy tomato sauce in a small bowl on the side.
- Garnish with chopped green onions or cilantro for added color and flavor.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Asian-style coleslaw or cucumber salad
Troubleshooting advice:
- If the lumpia wrappers are too dry and difficult to work with, brush them with a little water to soften them up.
Food safety advice:
- Make sure to cook the fish filling to an internal temperature of 145°F to ensure it is fully cooked.
Food history:
- Lumpiang Isda is a Filipino dish that is typically made with fish and vegetables wrapped in a thin crepe-like wrapper called lumpia.
Flavor profiles:
- The lumpia is savory and crispy, while the spicy tomato sauce is tangy and slightly sweet with a spicy kick.
Serving suggestions:
- Serve as an appetizer or as a main dish with rice or noodles.
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Region: Filipino