Smoked milkfish, mushrooms and tofu spring rolls
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You are looking at the ingredients for the fried spring rolls that we had for dinner tonight. I can only hope that my husband who is in Boracay for four days with his officemates can read this entry so he’ll know what he’s missing. Because I’ve never had better spring rolls in my entire life. Not that this recipe cannot stand further improvement. I bet it can. Like using onion leaves in lieu of onions. And adding chopped cilantro. But all of that will be for next time. Right now, I just want to say that I hit jackpot big time that it almost feels like winning the lottery.
Where did the idea come from? Oh, I don’t really know. Out of nowhere. Sheer luck. A moment of boredom followed by inspiration that hit like lightning. But, you may say, something must have put me on the road that led to this combination of ingredients. And that would be true. I’m trying to introduce less meat and more vegetables into our diet and I figured that since smoked fish is already flavorful then, perhaps, I could use only half the amount than usual and substitute other protein-rich ingredients like tofu and mushrooms. So, there. That was the starting point and tonight’s fried spring rolls were the result.
The trick with these spring rolls is to use ingredients that will not overwhelm the smoked fish whose flavors should stand out. Since mushrooms and tofu are famous for their ability to absorb the flavors of whatever food they are mixed with, they were the perfect additions. I should mention though that for the discerning palate, the texture and subtle flavor of the mushrooms was still evident. Very nice.
Makes 25 spring rolls.
Ingredients:
flaked meat from 1 boneless smoked milkfish (tinapang bangus)
1 white onion, finely chopped
2 cloves of garlic, grated
3 to 4 button mushrooms, finely chopped
1/2 firm tofu, finely chopped
1 egg, beaten
salt
pepper
spring roll wrappers
about 2 c. of vegetable cooking oil for frying
Take one teaspoonful of the beaten egg, pour into a small bowl and stir in two to three tablespoonfuls of water to make an egg wash.
In a bowl, mix together all the ingredients except the cooking oil and spring rolls. Use the mixture as filling for the spring rolls. Click here for a step-by-step tutorial on how to wrap spring rolls including what you’ll need the egg wash for.
Fry the spring rolls in hot oil until golden.
Serve the spring rolls with sweet chili sauce and have a great meal.
You might want to try these too!
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Ms. Connie Alam Niyo ba Kung paano lutuin Ang Cha misua(niluluto ito tuwing birthday ng mga Chinese yung may peanuts) Anong pong klase ng misua Ang gamit dito
Hi Connie! I used to cook this but I used mackerel cooked in vinegar, ground pepper & soy sauce. This is a good variation & you are right that the fish is already full of flavor. Onion leaves works really well. Have to try this very soon!
I will eat your smoked milkfish spring rolls but never watch you prepare it. Bet Sam made you cook this and publish the first photo just to make me freak! Tell her she looks like Speedy big time!
i like spring rolls with tinapa. I actually like anything with tinapa!
i think this would taste good with the vietnamese/thai dip of vinegar, nampla, a little honey, some chilli and crushed peanuts.
Baby, been trying a find a recipe for that but haven’t found any. I really love Ang Cha and I really wonder if they use a special kind of misua that doesn’t get soggy.
Lisa, LOL, Sam was milling around in the kitchen last night, saw the fish and noticed how cloudy the eyes were and lost interest taking photos. I told her, tinapa is already cooked so she can’t expect it to have clear eyes like fresh bangus LOL
Misao, re “this would taste good with the vietnamese/thai dip”
Exactly what I thought last night. If only I wasn’t in such a hurry. But my kids were right there beside me waiting for me to finish (nakaka-stress ha) because they were so hungry already. And I fried these spring rolls while talking to my husband on the cell phone hahahaha
….and i’ve always use ground pork,beef or veggies when i make fried lumpia…since like you i try to eat less meat as much as possible,this will suit me fine…
thanks for the excellent recipe & the suggestion of misaos’ dip
Do you think smoked salmon would work instead of the bangus? That’s what i have plenty of right now.
lojet, ahh, I don’t know. Smoked salmon is best eaten raw and I’m not sure if it will as tasty when cooked, especially deep fried. If you decide to try, will you let us know how it turns out?
Yes I tried. Unfortunately, I still can’t stand that fishy smell of smoked salmon. I bet our bangus is much better. I wasn’t too keen on the mushy feel of the tofu and mushroom inspite of the crunchy wrap. Fortunately I didn’t wrap the whole thing all at once. I fried a few and sampled it then I chopped one carrot and a couple of apples for texture. I liked it much better then.The filler also toned down the fishy smell a lot. it was good to try a different way of making lumpia though, thanks.
Ms. Connie,
Sabi ko na nga ba, I should’ve bought the smoked bangus last night right after buying chicken at Andok’s. Anyway, I have a thing for spring rolls. In fact, I want to imitate Goldilocks’ fish pocket, but I think your version is better.
my husband & I just feasted on fried spring rolls
nakakainggit kasi ‘yong photos mo…however i don’t have smoked bangus so i used shrimps & the rest of ingredients from the recipe….soooo good!!
it didn’t turn as golden as yours,though…i wonder
why??
besides being a lawyer are you a food tech grad?
you surprised us with your culinary prowess…
thanks again
Emy, re “it didn’t turn as golden as yours”
The oil probably wasn’t hot enough.
No, am not a food tech grad. LOL Just a lawyer with a father and grandparents who loved home cooking.
Tofu on spring rolls. Hmmm, I’d try that sometime. Don’t have smoked bangus here. Even if we did, I don’t think I have your patience..LOL. I’ll just fry and eat it with rice
oh, i see…you’re right ‘coz i’m always in a hurry!
well,you’re verrrry lucky…what an awesome LEGACY,
i’m sure they’re so proud of you
Dexie, I have one more tinapang bangus in the freezer and that is exactly how I will have it tomorrow for breakfast hehehe
Thanks, Emy. In a way, I’m making them immortal.
hi connie! LOVE YOUR RECIPES!!
do you have a recipe using torsilyo fish? i like the fish very much and “only” use it for tempura hehe.
im a non-practicing(by choice) cpa just starting to learn how to utilize our kitchen(i’ve been studying ok?!!!).
josefina, no, not really. I kinda have generic recipes where a variety of fish can be used depending on what’s available.
Hi ms connie i want to try this one but can you suggest good dip sauce for this except for chili sauce or ketchup. uhmm..a healthy dip sauce for this recipe? thank
Vinegarette, Choy.
hi ms.connie! il try this recipe tomorrow. i have guest at home, my mother-inlaw. papasikat lng ng konti. hehehe tska ung adobong balut, grabe, il try them both. di ko alam kung ano uunahin ko. u’ve been my inspiration since i found ur site. deadma n ako sa ibang cooking site n makita ko. hehehe
more power!