How to Cook Lumpiang Sardinas with Sawsawan (Sardine Spring Rolls with Dipping Sauce)

Lumpiang sardinas is a creative way of presenting your common canned sardines. It is very much similar to the lumpiang gulay you know but cheaper. The family will love this!

Canned sardines are common in the Philippines. They are cheap. And many look down on them; they are the poor man’s diet. So can we make this poor one “sosyal’? Yes, we can! They can be used in variety of dishes. Commonly, they are cooked with vegetables. Ginisang sotanghon with sardinas is also a common Pinoy dish. Sometimes, we also use canned sardines as meat substitute in pancit. Have you tried eating these dishes with sardines before? If not, you should try at least one.

Lumpia or spring roll is a Chinese-influenced Filipino food. It is a rolled appetizer made with thin crepe filled with vegetables usually. The fillings may vary according to what is available. In the Philippines, we commonly have lumpiang ubod (made of ubod or coconut heart), lumpiang shanghai (made with a mixture of meat and spices), fresh lumpia (made of minced ubod, crushed peanuts, sweet potato, chicken, and other extender wrapped with lettuce and crepe), and fried lumpia (also known as lumpiang gulay). Another variety is lumpiang hubad or naked spring roll; it is a kind of lumpiang sariwa without the wrapper. Trivia. Lumpiang shanghai is believed to come from Shanghai, China but no such recipe is actually available in that city.

In this recipe, we will combine the goodness of the common man’s sardines and lumpia. This lumpiang sardinas recipe is a variety of lumpiang shanghai. Instead of meat, we will use sardines. Do you know that this small oily fish is as nutritious as meat? According to the Philippine Council for health Research and Development, sardines are healthy because they contain omega 3 fatty acids, coenzyme Q10, calcium, vitamin D, vitamin B3, vitamin B12, selenium, iron, and phosphorus. Just make sure that your canned sardine is not yet expired. Were you convinced to try this recipe? We hope so. Enjoy!


2 cans sardines in tomato sauce (425g each)
1 pc egg
1 tbsp ginger, minced
1 medium onion, minced
2 cloves garlic, minced
1 medium carrot, chopped
2 tbsp parsley, chopped
salt and pepper, to taste
lumpia wrappers
cooking oil, for deep-frying

For the dipping sauce:

tomato sauce from 2 cans sardines
8 tbsp water
1 tbsp cornstarch
1 tbsp lemon juice
salt and pepper, to taste


1. Separate the sardines from the tomato sauce. Set aside the tomato sauce as you will use it for the dipping sauce.
2. In a mixing bowl, put the sardines and mash them.
3. Add the carrots, ginger, onion, garlic, parsley, egg, salt and pepper. Mix well.
4. Get about a tablespoon of the mixture and wrap it with the lumpia wrapper. Apply some water to seal the wrapper. (Refer to the video to see the wrapping procedure)
5. Repeat step 4 until all mixture is consumed.
6. Heat cooking oil in a pan. Deep fry the lumpia until golden brown. Remove from the pan and drain excess oil.

For the dipping sauce:

1. Prepare pot over medium heat.
2. Add the tomato sauce, water, salt, pepper, lemon juice, and cornstarch.
3. Continuously mix until the sauce boils and thickens.
4. Remove from heat. Serve the lumpia with this dipping sauce.
5. Enjoy your lumpiang sardinas!

You might like this recipe too: Lumpiang Shanghai


Youtube Video

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