Lumpiang tinapa at mangga (smoked fish and mango spring rolls)
March 4, 2006
Filed under Cooking with Tofu, Filipino food
I was cooking lunch last Sunday when my husband saw the recipe for a fish-and-mango lumpia (spring rolls) on a local TV cooking show. I wasn’t really paying attention because I was busy in the kitchen. I’m not sure which cooking show it was but it definitely wasn’t Geny Sison’s. My husband wanted to try the lumpia at home–the combination of salty fish with sweet ripe mangoes and the unique flavor of cilantro was really interesting. But we both knew that the kids wouldn’t like tuyo (dried salted fish) which the recipe called for. They can’t stand anything that salty. We decided we’d substitute tinapa (smoked fish). Everything else would be as the original recipe required.
To make the tinapa and mango lumpia, you will need 2 large ripe mangoes, cut into strips; a cake of silken tofu, cut into small cubes (I think the original recipe used firm tofu; I’m not really sure); 2 large tomatoes, seeded and diced; 12 large lumpia wrappers; 2 boneless tinapang bangus (smoked milkfish), skins removed and the meat broken into strips; a bunch of cilantro, tough ends removed; salt and pepper; and about 4 cups of vegetable oil for deep frying.
In the mood for more food?
Comments
About Pinoy Cook
- About the author
- Cooking philosophy
- Food photography
- The noche buena section
- Product review policy
- Terms of use
- Privacy policy
- Recipe archive
- Published articles
- Food from all over
- E-mail the author
Readers
Asian cooking
- Beef Siomai Mami
- Vietnamese chicken satay with nuoc cham
- Chicken and cabbage spring rolls
- Wonton soup
- Beef asado noodle soup
- Bamboo shoots stir fry
- Steamed fish in sesame oil
- Vietnamese barbecued pork with garlic and egg fried rice
- Pechay and mushrooms stir fry
- Siopao (steamed dumplings)
How to cook
- Soup tricks
- The how-to-cook series
- 1 kilo of fish equals soup and spring rolls
- How to make crepe-like lumpia (spring roll) wrapper
- How to wrap lumpia (spring rolls)
- The perfect barbecue sauce/marinade
- Low fat, low sugar diet
- A more flavorful pancit canton (chow mein)
- A few kitchen tips
- Don’t be a kitchen slave
Side Notes
-
Order now!
-
In focus
wow! this looks good and yum! i have all ingredients except for the tofu…but as soon as i find one..i’ll definitely try this..something different for my fave spring rolls..thanks!
that was what i thought too, ces, when i decided to accede to my hubby’s request to cook this–so different from the usual spring rolls.
and it was great too.
I can’t wait to try this one!!!! as soon as I step out of thie office, i’m going to buy some lumpia wrapper and th rest of the ingredients!:grin:
You won’t regret it, Paupau.
madame sassy!
loving this! yum!
i had to read line per line
never had this mango fish combo
nag lalaway ako
Enjoy, Kats!
Sha, heto napkin hehehehehe
Herbed Breaded Chicken
1 cup of cracker crumbs
1/4 tsp. of each (dried bazil,thyme,oregano,and salt)
dash of ground pepper
4 chicken breasts
olive oil
Mix spices with cracker crumbs.
Brush chicken with olive oil
Place crumb mixture into a plastic bag
Add chicken one at a time to coat
Place chicken on a lightly oiled baking sheet
Bake 400F for 30 minutes
Turn after 15 minutes
Could some tell me what Filipno’s there smoke fish with,
I have just spent four weeks there, and asked and asked ! however I only got two anwers of which I tried one and that was rice husks. The orther was coconut husk. But no one could tell me what wood or saw dust that they used?
Can you help.
Richard Valentine
dickie@cheekykiwi.co.nz
dear ms. connie,
thnaks for posting a unique lumpia recipe…i have all the ingredients, except for the cilantro…pag wala ako makita , i’ll try leeks or spring onions? pwede din siguro yun no?
ano dipping sauce niya kaya? would the traditional vinegar with garlic be okay din kaya?
wahtever, i’ll try to experiment…
thanks sa recipe….
hmmmmmmm……mouth watering.sarap nito!thanks a lot!lalo pong mananaba ang asawa ko nito