These lumpias are a delicious Filipino fish dish with bangus (milkfish) served as an appetizer. Serve hot with (store bought) sweet chile sauce.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
10 mins
total:
1 hr
Servings:
25
Yield:
25 lumpia
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

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.

Nutrition Facts

91 calories; protein 3.2g 6% DV; carbohydrates 7.8g 3% DV; fat 5.4g 8% DV; cholesterol 5.5mg 2% DV; sodium 104.7mg 4% DV. Full Nutrition
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