Fish Lumpia Shanghai, also known as Fried Fish Spring Rolls, is a famous Filipino dish. They are served best as finger food, complemented nicely by dips like mayonnaise, tartar sauce, or vinegar. Crispy on the outside and surprisingly soft on the inside, Fish Lumpia Shanghai is a Filipino recipe you should definitely try!
This Fried Fish Spring Roll recipe was borrowed originally from the Chinese and was modified by Filipinos over time. Because of the proximity of the Philippines to many countries, Filipino food is now a reflection of different nationalities.
Thanks to Mona for helping with this Fish Lumpia Shanghai recipe. We prepared it from scratch and took pictures during the process to provide a better Filipino recipe guide for you!
Time for preparation: 30 minutes
Time for cooking: 5 minutes
1 milkfish, fresh (approximately 300 grams)
1 carrot, minced
¼ cup celery, minced
5 cloves of garlic, mashed
1 small onion, minced
30 grams cheese (quickmelt or mozzarella) -- optional
25 pieces lumpia wrapper (rice wrapper; see picture below)
1 egg white
Salt to taste
Maggi Magic Sarap All-in-one Seasoning
Dip: tartar sauce, mayonnaise, or vinegar
- For this easy Filipino recipe of Fried Fish Spring Rolls, remove the meat of the milkfish from its bones. (You can have the fish deboned in the market.) Shred the fish meat into small flakes; the flakes should be small enough to produce an even mixture with the minced vegetables later. Place in a bowl.
- Mix in the carrots, garlic, and onion. Add salt to taste. To make this Filipino recipe more delicious, you may add a packet of Maggi Magic Sarap All-in-one Seasoning which gives it more umami. (You may purchase if from Amazon by clicking on this link: Maggi Magic Sarap All-in-one Seasoning.) You may add cheese to the mixture if preferred. Mix evenly.
- Place the lumpia wrapper on a clean plate. Place about a spoonful of the mixture on the lumpia wrapper as shown below.
- Roll the bottom of the lumpia wrapper over the mixture. After a couple of rolls, fold in the sides of the wrapper, then continue rolling from the bottom. This seals in the mixture to make sure the lumpia shanghai doesn’t unravel later.
- When the lumpia wrapper is rolled completely, use the egg white to seal the edges (the egg white acts like paste).
- Repeat steps 3 to 5 until all of the mixture has been rolled into the lumpia wrapper.
- You may keep in the freezer for future use. If you want to cook them immediately, heat cooking oil in a pan. The oil should be enough for deep frying the lumpia shanghai. The lumpia shanghai is cooked once it turns golden brown.
There you go, an easy Filipino recipe of Fish Lumpia Shanghai! Serve with tartar sauce, vinegar, or mayonnaise and you have delicious Filipino finger food!
Fish Lumpia Shanghai (Fried Fish Spring Rolls) is also perfect with rice and atsara. Try the authentic Filipino recipe of Atsara!