Tuna lumpia (spring rolls)
Ingredients :
150 g. of tuna fillet, cooked and flaked
1/2 tsp. of garlic, minced
1 onion, chopped finely
2 tbsp. of onion leaves, chopped finely
1/8 c. of finely grated carrots (use a cheese grater)
1 potato, boiled and diced
2 tbsp. of raisins, soaked
1 egg, lightly beaten
salt and pepper
12-15 pieces of “lumpia” wrapper (sizes vary)
2 c. cooking oil
Cooking procedure :
Mix all the ingredients together, except the wrappers. Separate the wrappers.
Place one tbsp. of tuna filling at at the center of the wrapper. Take the side of the wrapper nearest you and roll toward the middle. When half-rolled, take the sides and fold them inward, then finish rolling away from you. Brush the edges with a little egg wash to seal completely. Repeat until all the wrappers are filled.
Heat wok or skillet. Pour in the cooking oil. When the oil starts to smoke, carefully lower the egg rolls one by one. Do not overcrowd the skillet. Cook only 4 to 5 pieces of rolls at a time. Roll them in oil to brown evenly. Remove once they turn golden brown. Drain on paper towels.
Serve at once, accompanied by sweet-sour sauce.
For the sweet-sour sauce :
3 tbsp. of vinegar (you may need more if using mild-strength vinegar)
6 tbsp. of sugar
1 tsp. of salt
1/2 tsp. of chili sauce (Tabasco is ok)
1 tbsp. of tomato paste
1 tbsp. of cornstarch
1 c. of water
sesame seed oil
In a small saucepan, mix together all ingredients for the sweet-sour sauce. Set over medium-high heat until thick and the cloudiness has disappeared. In another saucepan, heat 1 tsp. of oil. Add carrots. Stir for a minute. Add bell pepper, onion, tomato, ginger and garlic. Stir for 15 seconds. Pour in the sweet-sour and bring to a boil. Remove from heat. Add a few drops of sesame seed oil. Pour over fried fish. Serve at once.
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hi. just wondering if you can get away with canned tuna instead. im based in regional australia and fresh fish is dearly priced. thanks!
Hi thesa! Canned tuna will do just fine. Just remember to drain them well.
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Hello po… I use canned tuna po, ung spicy nila. It taste good nga po talaga. i’m going to try using fresh tuna. My mom uses galunggong most of the time, kaya lang tamad ako maghimay… hehe… Thanks po for this great recipe…
hi! what else did you add with tuna? thanks
that’s in the list of ingredients, irene.
when i make lumpiang shanghai i always put kinchay. it makes a lot of differeence in taste. i think adding kinchay here would be great too, esp to mask the fishy taste.
i got caught by your website from my father.please tell me where to get the ingredients for this recipe.im at lost.thanks
owwwww i got it.please disregard my comments.tnx ms connie
hi connie!!! this is really a healthful recipe because it uses tuna that’s really rich in omega fatty acids.one time,i planned on making rellenong bangus.after sauteing d bangus meat and d other recados,i thought of just making it into another version of spring rolls.
d result?? sarap siyempre!!! i got tired of stuffing d filling and sewing d bangus skin,eh!!hahaha
for d dips,i made two- made sweet n sour sauce and a sweet n spicy vinegar dip.
but i will try this recipe,connie…thanks!!!!!