Fish Lumpia Shanghai. Fish Lumpia is a version of Lumpiang Shanghai or deep fried egg rolls wherein fish flakes as used as a filling instead of ground pork. The fish needed to be sauteed with onion, celery, carrot. One of the ultimate choices in FIlipino finger foods, the lumpiang shanghai is tasty and not very difficult to prepare.

This lumpia shanghai recipe is one of the filipino recipes that my family love to cook specially during a Her technique works! Since then, my filipino lumpia shanghai looks better and even taste good. Lumpia Shanghai (Spring Rolls) - Another popular dish in the Philippines which originated from China is the Lumpia Shanghai or popularly known in other countries as Spring Rolls. You can cook Fish Lumpia Shanghai using 11 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Fish Lumpia Shanghai

It's 1 of large boneless bangus milkfish.
Prepare 8 pieces of lumpia wrapper.
You need 2 stalks of celery minced.
It's 1/2 cup of minced carrot.
It's 1 of medium yellow onion minced.
Prepare 1/4 cup of chopped flat leaf parsley.
You need 3/4 cup of minced jicama singkamas.
Prepare 1 1/2 teaspoons of salt.
You need 1/4 teaspoon of ground black pepper.
You need 1 of egg.
It's 2 cups of cooking oil.

Lumpiang Shanghai is the most popular variety of lumpia, the crispy deep-fried Filipino snack that evolved from Chinese spring rolls. Even though lumpia appears in numerous variations. Lumpiang shanghai (also known as Filipino spring rolls, or simply lumpia or lumpiya), is a Filipino deep-fried appetizer consisting of a mixture of giniling (ground pork) wrapped in a thin egg crêpe. Lumpiang Shanghai is regarded as the most basic type of lumpia in Filipino cuisine.

Fish Lumpia Shanghai instructions

Preheat oven to 370F (188C).
Arrange the bangus in a baking tray. Bake for 15 minutes or until flaky.
Remove from the oven. Let it cool down. Scrape the meat from the fish and place in a bowl..
Heat 3 tablespoons of cooking oil. Once the oil becomes hot, sauté onion and celery. Add the carrot. Sauté for 30 seconds.
Add the chopped parsley, and fish flakes. Cook for 1 minute. Add salt and pepper. Stir and cook for 30 seconds. Arrange in a large bowl..
Put the minced singkamas into the bowl along with the egg. Stir until all ingredients are well blended..
Cut the lumpia wrapper in half to form two triangles. Lay a piece of triangular wrapper in a flat surface wherein the base of the triangle is located below..
Scoop 1 to 2 tablespoons of the fish mixture and arrange on the lower part of the wrapper. Mold using your hands to form a long cylinder and partially press to compress the mixture. Secure the filling by folding both sides of the wrapper inwards until the mixture is covered..
Roll the wrapper starting from the bottom to the top. Dip your finger in egg white or water and rub it over the tip of the wrapper to make it sticky. Gently the press the tip against the egg rolls to secure. Do this until all the fish mixture is consumed. Note: watch the video below for more details on how to wrap the egg roll properly..
Heat the remaining oil in a pan. Once the oil gets hot enough, start to fry the egg rolls. Make sure to retain extra space in the pan to equally cook the rolls. Cook one side for 2 to 3 minutes or until golden brown. Turn over to cook the other side..
Transfer to a cooling rack. Let the oil drip..
Serve with your favorite dipping sauce. Serve and enjoy..

Flickr photos, groups, and tags related to the "fish+lumpia+shanghai" Flickr tag. Lumpiang Shanghai refers to fried spring rolls filled with ground meat, carrots, and some spices. It is one of the many original Chinese dishes adopted and loved by Filipinos. As we all know, lumpia is originated from China. The lumpiang shanghai is usually paired with sweet and sour sauce.