Fish Lumpia

Still on LP's theme, I have here leftover tilapia from a lunchdate with our barkada here. It was a large one, that I had more than 1 cup of flaked fish meat to make into fish lumpia. I was first introduced into fish lumpia by the "balae" of my previous MIL. I liked it so much that I asked how she made it. She said she would buy "galunggong" and steam them then flake the flesh, mix with chopped green/snap/"baguio" beans, carrots, onions, garlic, egg, salt and pepper. Now whenever I have leftover grilled fish, I do the same thing. A nice surprise was when hubby expressed liking it (yes, he did try without me asking him to!).



INGREDIENTS (amounts stated are only approximations):



1 cup flaked cooked fish meat



Chop together then squeeze out excess fluid using flour sack:

1 medium carrot

1 medium onion

2 cloves garlic

handful of (leaftover) green peas

handful of (leftover) grated mozzarella cheese (Of course the ingredients here depend on the availability of veggies and the cook's imagination!)



1 egg

salt and pepper to taste



lumpia wrappers (I like best the TYJ spring roll wrapper)

1 tbsp cornstarch dissolved in 1/4 cup water for making paste

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PROCEDURE:

Mix everything together after squeezing out excess fluid of veggies. Prepare cornstarch paste: Mix cornstarch with cold water, microwave for 30 seconds, stir, then microwave again for 30 sec or less, watching closely until you achieve the desired consistency (should be fluid enough to easily brush it onto the wrapper). You may have to add some more water to thin it. This is a cheaper alternative than using egg as sealant. Place about 1 to 1-1/2 tbsp of filling at the center of the wrapper to form a log. Fold over one end then roll tightly. Brush CS paste on the corners to create a good seal. I froze these until two days later when I had visiting friends. While thawing them, I cut them into three parts each and heated about 2 cups of oil on high in a wok. I did not wait for these to thaw completely; I just went ahead and fried them until golden brown (about 5 minutes). Drain on paper towels and serve while still warm (fried lumpia tend to get soggy and chewy when it has cooled down completely). I served these finger foods with Jufran sweet chili sauce (hubby's favorite dip for chicken nuggets).



This time, there were no leftovers!



Thanks to mikemina for hosting this month's lasangpinoy15