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Fish Lumpia Recipe


  • 1 kilo galunggong or any firm flesh fish
  • 1/2 head garlic crushed
  • 1/2 head garlic finely chopped
  • 2 medium size onion finely chopped
  • 1 small size singkamas finely diced
  • 1 medium size potato finely diced
  • 1 medium size carrot finely diced
  • 1 bundle kinchay chopped
  • 1 large size egg beaten
  • 3 tbsp soy sauce
  • salt and pepper
  • spring roll or lumpia wrappers
  • cooking oil


  • Remove and discard head, innards, fins and scales of fish, In a wok pour 2 cups of water, add in crushed garlic and a tablespoon of salt bring to a boil. Add in fish a let simmer for about 1 minute. Removed from wok, drain and let cool down. Discard the poaching water.
  • Coarsely flake the fish meat and remove and discard fish bones, keep aside. Using same wok sautĂ© garlic and onion until fragrant. Add in the flaked fish and stir cook for 1-2 minutes. Stir carefully to avoid the fish fromdisintegration. Remove from wok and place in a big mixing bowl, let cool down. Mix in all remaining filling ingredients thoroughly. Season with salt and pepper to taste.
  • Place 1 tbsp. of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing water on wrapper edge. In a wok deep fry lumpiaat medium to low heat for 2-3 minutes or until wrapper turns to crunchy golden brown and the filling is cooked. Serve with sweet and sour sauce or Thai sweet chili sauce.