Tuna lumpia (spring rolls)
April 27, 2003
Filed under Filipino food, Seafood recipes
“Lumpia” is a spring roll. It may be served fresh or deep fried. I’m 99.9% certain that it originated from China but it has also long been a part of Filipino cuisine.
In Filipino cooking, “lumpia” filling may be vegetables, like bean sprout, or ground or minced meat (usually pork). Fish works equally well, although traditionally, only milkfish (”bangus”) has been used as filling. Milkfish has so many bones that preparation is such a tedious process. So, I substituted, as usual. Tuna fillets just need to be cooked and flaked, not much deboning to be done. And tuna has great flavor, just like milkfish. A little more expensive but worth it.
“Lumpia”, or spring roll, wrappers are commercially available in oriental sections of supermarkets. You can also use wonton wrappers (bigger size)–the cooked dished will be more flaky and the texture will not be as smooth, but it will taste just as good.
To cook the fish, you can either steam it or broil it. I recommend broiling to keep it dry. Do not boil it in water as it will lose so much flavor.
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hi. just wondering if you can get away with canned tuna instead. im based in regional australia and fresh fish is dearly priced. thanks!
Hi thesa! Canned tuna will do just fine. Just remember to drain them well.
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Hello po… I use canned tuna po, ung spicy nila. It taste good nga po talaga. i’m going to try using fresh tuna. My mom uses galunggong most of the time, kaya lang tamad ako maghimay… hehe… Thanks po for this great recipe…
hi! what else did you add with tuna? thanks
that’s in the list of ingredients, irene.
when i make lumpiang shanghai i always put kinchay. it makes a lot of differeence in taste. i think adding kinchay here would be great too, esp to mask the fishy taste.
i got caught by your website from my father.please tell me where to get the ingredients for this recipe.im at lost.thanks
owwwww i got it.please disregard my comments.tnx ms connie