Best 3 Filipino Fish Lumpia Bangus Lumpia Recipes
Filipino fish lumpia, also known as bangus lumpia, is a delectable appetizer or main course that combines the flavors of flaky fish, savory vegetables, and crispy spring roll wrappers. This dish is a fusion of Chinese and Filipino cuisine, showcasing the best of both worlds. It features a filling made with deboned and flaked bangus (milkfish), a popular fish in the Philippines. The bangus is combined with a mixture of julienned vegetables like carrots, celery, and onions, along with seasonings and spices to create a flavorful filling. These ingredients are then wrapped in thin and pliable spring roll wrappers, which are then deep-fried until golden brown and crispy. Served with a sweet and sour dipping sauce, fish lumpia is a symphony of textures and flavors that will tantalize your taste buds. Whether you enjoy it as a snack or as part of a larger meal, fish lumpia is sure to be a crowd-pleaser.
In this comprehensive guide, we will take you through three tempting recipes for Filipino fish lumpia. Our classic recipe features the traditional combination of bangus, vegetables, and seasonings. For those who prefer a vegetarian option, we offer a tofu and vegetable filling that is equally delicious and satisfying. And for those who crave a bit of heat, our spicy fish lumpia recipe adds a kick with the addition of chili peppers and other spices. Each recipe provides step-by-step instructions, ingredient lists, and helpful tips to ensure your fish lumpia turns out perfect. So, gather your ingredients, prepare your cooking utensils, and let's embark on a culinary journey to create this beloved Filipino dish.
LUMPIA RECIPE
Crispy and delicious deep fried Filipino egg rolls or lumpiang Shanghai.
Provided by Vanjo Merano
Categories Appetizer
Time 25m
Number Of Ingredients 11
Steps:
- Combine all filling ingredients in a bowl. Mix well.
- Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia wrapper. Spread the filling and then fold both sides of the wrapper. Fold the bottom. Brush beaten egg mixture on the top end of the wrapper. Roll-up until completely wrapped. Perform the same step until all mixture are consumed.
- Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
- Remove from the pot. Let excess oil drip. Serve. Share and enjoy
FILIPINO LUMPIA
My stepmother is Filipino. I would watch her make these on special occasions. She never measured what she did, but I think I've got the knack of it. This is one of the best Filipino foods next to pancit - and unfortunately, I don't know how to make that!! You can find lumpia wrappers in Asian food stores wherever they keep their frozen food, and also (if you're lucky) in very large supermarkets.
Provided by Jen
Categories World Cuisine Recipes Asian Filipino
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Make sure the lumpia wrappers are completely thawed. Lay several out on a clean dry surface and cover with a damp towel. The wrappers are very thin and the edges will dry out quickly.
- In a medium bowl, blend together the ground beef and pork, onion, green pepper and carrot. Place about 2 tablespoons of the meat mixture along the center of the wrapper. The filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. Fold one edge of the wrapper over to the other. Fold the outer edges in slightly, then continue to roll into a cylinder. Wet your finger, and moisten the edge to seal. Repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. This is a good time to recruit a friend or loved one to make the job less repetitive!!
- Heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees F (170 to 175 degrees C) Fry 3-4 lumpia at a time. It should only take about 2-3 minutes for each side. The lumpia will be nicely browned when done. Drain on paper towels.
- You can cut each lumpia into thirds for parties, if you like. In the Philippines, lumpia was eaten with banana ketchup, but I've never seen it sold in America.
Nutrition Facts : Calories 550.1 calories, Carbohydrate 42.6 g, Cholesterol 75 mg, Fat 30.6 g, Fiber 1.2 g, Protein 24.9 g, SaturatedFat 8 g, Sodium 60.4 mg, Sugar 1.3 g
TRADITIONAL FILIPINO LUMPIA
This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.
Provided by LILQTPINAY23
Categories Appetizers and Snacks Wraps and Rolls
Time 1h10m
Yield 15
Number Of Ingredients 13
Steps:
- Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
- Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
- Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 167.7 calories, Carbohydrate 11 g, Cholesterol 23.2 mg, Fat 10.5 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 287.8 mg, Sugar 0.7 g
Tips:
- Use fresh, firm fish fillets for the best results. Tilapia, flounder, or cod are all good choices.
- Make sure to remove all the bones from the fish fillets before cooking.
- Season the fish fillets with salt and pepper, or your favorite spices, before cooking.
- Cook the fish fillets until they are opaque and flaky.
- Use a variety of fresh vegetables in your lumpia filling. Carrots, celery, onions, and cabbage are all good choices.
- Stir-fry the vegetables until they are tender-crisp.
- Use a thin egg roll wrapper for your lumpia. This will make them easier to roll and fry.
- Be careful not to overfill the lumpia wrappers. Too much filling will make them difficult to roll and fry.
- Fry the lumpia in hot oil until they are golden brown and crispy.
- Serve the lumpia with your favorite dipping sauce.
Conclusion:
Filipino fish lumpia is a delicious and easy-to-make appetizer or snack. It is also a great way to use up leftover fish. With a few simple ingredients and a little bit of time, you can make this tasty dish at home. So next time you are looking for something new to try, give Filipino fish lumpia a try. You won't be disappointed!
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