Lumpiang tinapa at mangga (smoked fish and mango spring rolls)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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To form the lumpia, arrange the ingredients at the center of each wrapper, sprinkle with a little salt and pepper, then roll, tucking in the sides as you go. Wet the edges with water to seal. It is important to make sure that each lumpia is well sealed because some of the ingredients are wet and if moisture seeps out, you’ll have oil splatters galore all over the kitchen.

arrange the fillings at the center of the lumpia wrapper

Actually, wrapping proved a little tricky. The mangoes, silken tofu and diced tomatoes were all wet and slippery. It would be wise to use large lumpia wrappers. Otherwise, you will have to drastically reduce the filling just to be able to wrap them properly.

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March 4, 2006  Print This Post   
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Comments

11 Responses to “Lumpiang tinapa at mangga (smoked fish and mango spring rolls)”
  1. ces says:
    March 4, 2006 at 9:43 pm

    wow! this looks good and yum! i have all ingredients except for the tofu…but as soon as i find one..i’ll definitely try this..something different for my fave spring rolls..thanks!

    Reply
  2. Connie says:
    March 5, 2006 at 5:56 pm

    that was what i thought too, ces, when i decided to accede to my hubby’s request to cook this–so different from the usual spring rolls. :) and it was great too.

    Reply
  3. paupau says:
    March 6, 2006 at 5:59 am

    I can’t wait to try this one!!!! as soon as I step out of thie office, i’m going to buy some lumpia wrapper and th rest of the ingredients!:grin:

    Reply
  4. Connie says:
    March 6, 2006 at 7:54 am

    You won’t regret it, Paupau. :grin:

    Reply
  5. Kats says:
    March 6, 2006 at 11:26 pm

    madame sassy!

    loving this! yum!

    Reply
  6. sha says:
    March 7, 2006 at 7:32 am

    i had to read line per line
    never had this mango fish combo
    nag lalaway ako

    Reply
  7. Connie says:
    March 7, 2006 at 4:52 pm

    Enjoy, Kats! :)

    Sha, heto napkin hehehehehe

    Reply
  8. Betty Truitt says:
    March 21, 2006 at 1:54 am

    Herbed Breaded Chicken
    1 cup of cracker crumbs
    1/4 tsp. of each (dried bazil,thyme,oregano,and salt)
    dash of ground pepper
    4 chicken breasts
    olive oil
    Mix spices with cracker crumbs.
    Brush chicken with olive oil
    Place crumb mixture into a plastic bag
    Add chicken one at a time to coat
    Place chicken on a lightly oiled baking sheet
    Bake 400F for 30 minutes
    Turn after 15 minutes

    Reply
  9. Richard Valentine says:
    May 20, 2006 at 9:10 pm

    Could some tell me what Filipno’s there smoke fish with,
    I have just spent four weeks there, and asked and asked ! however I only got two anwers of which I tried one and that was rice husks. The orther was coconut husk. But no one could tell me what wood or saw dust that they used?
    Can you help.
    Richard Valentine
    dickie@cheekykiwi.co.nz

    Reply
  10. rima says:
    March 31, 2008 at 10:57 pm

    dear ms. connie,

    thnaks for posting a unique lumpia recipe…i have all the ingredients, except for the cilantro…pag wala ako makita , i’ll try leeks or spring onions? pwede din siguro yun no?
    ano dipping sauce niya kaya? would the traditional vinegar with garlic be okay din kaya?

    wahtever, i’ll try to experiment…
    thanks sa recipe….

    Reply
  11. wilson says:
    October 27, 2008 at 3:56 pm

    hmmmmmmm……mouth watering.sarap nito!thanks a lot!lalo pong mananaba ang asawa ko nito

    Reply
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