Fish Lumpia

Filipinos love seafood so it is no wonder that an alternative to the famous Lumpia Shanghai is the Fish Lumpia.  We can use any kind of fish depending on the availability and since we live in the coastal area, we have a wide variety to choose from.  Of course, it is preferable to use the more meaty kind like the bangus or in this recipe, the dalagang bukid.

INGREDIENTS:

1 kg Dalagang Bukid
1/2 cup carrots, minced
1 cup singkamas, minced
1 cup raisins
1 onion, minced
1 egg
2 stalks green onions, minced
1 stalk celery, minced (optional)
1/2 tsp oregano (optional)
salt and pepper to taste
lumpia wrapper
2 cups cooking oil

INSTRUCTIONS:

1. Boil the fish and remove the bones from the fish.  The fish flakes are used in this dish.
2. In a large bowl, mix well the fish and vegetables including the raisins.
3. Adjust the taste. Stir in the egg.
4. Place 1 to 2 tablespoons of the mixture in the lumpia wrapper and wrap individually into cylindrical shaped lumpia ready for frying.
5. Heat oil in pan.  Fry the lumpia until golden brown or around 2 minutes each side. Cook both sides equally.
6. After frying, place the lumpia in a cooking rack to let the excess oil drip. You may line your plate with paper towels to absorb the excess oil.
7. Transfer in a serving dish.
8. Serve hot with love.

⚠️SUGGESTIONS:

This dish is best served hot with a dipping sauce.  Dipping sauces can vary depending on your taste and preference. My dipping sauce usually consists of 1/4 cup vinegar, salt, pepper and a little bit of sugar around 1/2 tsp and of course a couple of chopped siling labuyo.