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
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. black pepper
- 1 tsp. salt
- 20-25 pieces lumpia wrappers
- 1 egg, beaten
- Oil for frying
Special equipment needed:
- Large mixing bowl
- Frying pan
- Tongs
- Paper towels
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine fish fillet, carrots, cabbage, bean sprouts, and green onions. Mix well.
2. In a separate bowl, mix soy sauce, vinegar, brown sugar, garlic powder, onion powder, black pepper, and salt. Pour the mixture over the fish and vegetable mixture. Mix well and let it marinate for at least 30 minutes.
3. Lay a lumpia wrapper on a flat surface. Spoon about 2 tablespoons of the fish and vegetable mixture onto the wrapper. Roll the wrapper tightly, tucking in the sides as you go. Brush the end with beaten egg to seal. Repeat with the remaining wrappers and filling.
4. Heat oil in a frying pan over medium-high heat. Fry the lumpia until golden brown, turning occasionally with tongs. Drain on paper towels.
5. In a small saucepan, heat sweet chili sauce over low heat until warm.
6. Serve the lumpia with sweet chili sauce on the side.
- Time:
Preparation time: 45 minutes
- Cooking time: 15 minutes
Temperature:
- Frying oil temperature: 350°F
Serving size:
- This recipe makes 20-25 pieces of lumpia.
Nutritional information:
- Calories: 110
- Fat: 3g
- Carbohydrates: 15g
- Protein: 6g
- Sodium: 400mg
- Sugar: 5g
Substitutions for ingredients:
- Fish fillet can be substituted with shrimp or ground pork.
- Carrots can be substituted with jicama or turnips.
- Cabbage can be substituted with lettuce or kale.
- Bean sprouts can be substituted with mung bean sprouts or snow pea sprouts.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Sweet chili sauce can be substituted with hoisin sauce or plum sauce.
Variations:
- Lumpiang Shanghai: Use ground pork instead of fish fillet and omit the vegetables. Add minced onions and garlic to the pork mixture. Serve with sweet and sour sauce.
- Lumpiang Togue: Use mung bean sprouts as the main ingredient and add carrots, cabbage, and green onions. Serve with vinegar and garlic dipping sauce.
Tips and tricks:
- Make sure to drain the excess marinade from the fish and vegetable mixture before wrapping it in the lumpia wrapper to prevent the wrapper from getting soggy.
- Use a deep-frying thermometer to ensure that the oil temperature is at 350°F before frying the lumpia.
- To prevent the lumpia from sticking together, place them on a wire rack after frying instead of stacking them on top of each other.
Storage instructions:
- Leftover lumpia can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the lumpia, preheat the oven to 350°F. Place the lumpia on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Arrange the lumpia on a platter and garnish with chopped green onions and cilantro.
Garnishes:
- Chopped green onions
- Cilantro
Pairings:
- Sweet chili sauce
- Vinegar and garlic dipping sauce
- Soy sauce and calamansi juice
Suggested side dishes:
- Steamed rice
- Pancit
- Chicken adobo
Troubleshooting advice:
- If the lumpia wrapper tears while rolling, use another wrapper and make sure to spoon less filling onto the wrapper.
- If the lumpia turns out too oily, make sure the oil temperature is at 350°F and drain the excess oil on paper towels.
Food safety advice:
- Make sure to cook the fish and vegetable mixture thoroughly before wrapping it in the lumpia wrapper.
- Use a clean and dry surface when wrapping the lumpia to prevent contamination.
Food history:
- Lumpiang Isda is a Filipino dish that originated from the Chinese spring roll. It is a popular appetizer or snack in the Philippines and is usually served with sweet chili sauce or vinegar dipping sauce.
Flavor profiles:
- Lumpiang Isda has a savory and slightly sweet flavor from the fish and vegetable filling. The sweet chili sauce adds a spicy and tangy flavor to the dish.
Serving suggestions:
- Serve Lumpiang Isda as an appetizer or snack during parties or gatherings. It can also be served as a main dish with steamed rice and other Filipino dishes.
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Region: Filipino