FISH LUMPIA

My choice! I love this when dipped in vinegar with crushed chili.


Ingredients:

•450 grams yellow fin tuna (or any fish)
•¼ cup celery, chopped
•¼ cup carrot, minced
•1 small onion, chopped
•3 cloves garlic, minced
•3 tbsp spring onions, chopped
•1 fresh egg
•½ pork bouillon
•2-3 tbsp fish sauce
•Black pepper to taste
•Spring roll wrappers/lumpia wrapper
•Cooking oil for frying

Procedure:

1. Place fish in a pot and pour enough water to cover the fish. Simmer over medium low heat until cooked. Drain and flake the fish.
2. Add cooking oil in a preheated pan. Sautè onion, garlic and flaked fish over low heat for a few minutes.Add pork bouillon. Season with fish sauce and pepper. Stir until combined. Turn off heat and set aside in a bowl.
3. In a mixing bowl combine, sautèed fish flakes, minced carrots, spring onions, celery and egg. Mix until well combined.
4. Scoop about 2 tablespoonful of mixture and place it in center of the wrapper. Fold and seal all edges using water. Roll and set aside.
5. Add cooking oil in a preheated pan. Fry the rolls in batches until golden brown. Drain excess oil.
6. Serve with sweet chili sauce or ketchup.

Note: Fry one lumpia roll before wrapping them all to test the taste. Adjust seasoning according to your preferences.