Lumpia is a very common South East Asian pastry of Chinese origin. The term lumpia came from the Chinese term “lunpia”, which is a similar dish. Usually made out of minced meat and chopped vegetables which is wrapped in a thin pastry then deep fried. This specific dish is popular in the Philippines, Indonesia and surpisingly Netherlands due to the Dutch East Indies. There is also some variations in Vietnam which is nearly similar and the only difference is the use of a thinner pastry.
Now for this recipe we will be using fish which is uncommon to this dish but started to gain popularity in the Philippines to have a different twist to the traditional pork meat that is being used. So if your not into farm meats then this would be best way to enjoy lumpia.
1 cup fish meat, cooked and flaked (fish like milk fish or mackerel would be ideal)
1 onion, finely chopped
1 carrot, finely chopped
1 tbsp cornstarch
3 tbsp water
1 tbsp sesame oil
spring roll wrappers
- Mix all ingredients in a bowl except for the wrapper.
- Get a spoonful of the mixture and place in the edge of the spring roll wrapper, then start rolling to form cigar shaped rolls. Using water, dampen the edge of the wrapper to seal the spring rolls.
- Place in a container and freeze before cooking.
- In a deep fryer, fry in low heat each spring rolls for around 2-3 minutes.