Remove scales, gills, and internal organs from bangus. Wash the inside of the fish. Slice open the backside to expose the meat. Pour soy sauce on top; squeeze lemon over the meat.
Pour enough water into a pot to cover the bangus. Bring to a boil. Add the bangus and boil until fish is no longer pink, 10 to 12 minutes.
Let bangus cool until safe to handle, at least 10 minutes. Remove bones.
Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add the fish meat, peas, carrot, raisins, and celery. Season filling with salt and pepper.
Wrap 1 tablespoon of the fish filling in a lumpia wrapper. Continue until remaining filling and wrappers are used up.
Heat vegetable oil in a deep saucepan over medium-high heat. Fry lumpias in batches in the hot oil until just light brown, 5 to 7 minutes per batch.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 91 calories;5.4 g fat;
7.8 g carbohydrates;
3.2 g protein;
5 mg cholesterol;
105 mg sodium.