“Lumpiang bangus is a great alternative when looking for meatless meals. Golden, crunchy and filled with milk fish flakes sauteed with ginger, garlic, onion, celery, carrot, green bell pepper and parsley, they’re absolutely delightful.”

Spring rolls or lumpiang shanghai is usually made with pork but this lumpiang bangus is another version using fish flakes as filling. I used milkfish (bangus) on this recipe but you can use any fish of your choice. Although, it is a bit of work in deboning the fish, it is really tasty and worth the effort. To make preparation simpler, you can also use marinated boneless bangus which are available at the grocery stores.

You can serve these as an appetizer or a midday snack and also perfect pair for steamed rice or with pancit. To get the best experience, serve them hot and accompanied with dipping sauces such as such as spicy vinegar, sweet and sour sauce or ketchup.

How to prepare the lumpiang bangus

You need to marinate the bangus for about 30 minutes or more. Skip this process if you have marinated bangus at hand. Then bake it for around 15 minutes before deboning.

While the bangus is marinating, you can prepare your vegetables and make the sauces. I used two sauces in this recipe. One is the spicy vinegar sauce and another is the sweet and sour version (known as fish ball sauce). It is good for people to have options on the dipping sauce. The sauces are easy to make and requires almost the same ingredients.

After deboning the fish, you need to saute ginger, garlic, onion, celery, carrots, green bell pepper and add the fish flakes and parsley. When it cooled down, you can add turnips or singkamas for a little crunch and eggs to bind the mixture. Wrap it with lumpia wrapper and fry it until golden brown.

Tips on making the lumpiang bangus

Marinate the bangus for a minimum of 30 minutes or more for marinate to seep into the fish. You can either fry it or bake it, but I recommend baking it. Baking it will not only give you a chance to do other things, but will use less oil. Since you will saute the filling and fry the lumpia, baking it will reduce the oil content in the dish.

Drain the filling mixture after cooking and cool completely before wrapping. This will prevent the excess liquid or steam from tearing the spring roll wrappers. You can also make the filling ahead of time and wrap it the next day, to make a hot and fresher servings.

Cover the spring roll wrappers to prevent it from drying out while wrapping. When it is exposed for a while, it will turn hard.

Fry the lumpia in enough oil to make a crunchy texture. Also make sure that your heat is not too high or too low. High heat makes the oil too hot and in turn makes your wrapper to brown more easily and low heat make the lumpia rolls to absorb more grease.

Try this lumpiang bangus and taste the difference. If you’ve tried this recipe, please rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!

Lumpiang Bangus (Fish Lumpia)

Julie

Lumpiang bangus is a great alternative when looking for meatless meals. Golden, crunchy and filled with milk fish flakes sauteed with ginger, garlic, onion, celery, carrot, green bell pepper and parsley, they’re absolutely delightful.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Appetizer, Main Course

Cuisine Filipino

Servings 8 persons

Equipment

• Oven
• Mixing bowls
• Measuring cups and spoons
• Sauce pan and whisk
• Wok and stirring spoon
• Skillet and tong
• Wire rack

Ingredients

  

Fish Marinade:

• ½ cup vinegar
• 8 cloves garlic, minced
• 1 teaspoon crushed whole peppercorn, or ground black pepper
• 1 teaspoon salt

Lumpia ingredients:

• 1 kilo bangus
• 2 cups canola or vegetable oil — divided for sauteing and frying
• ½ thumb size ginger, minced
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 medium carrot, diced
• 1 medium green bell pepper, diced
• 2 stalks spring onion, chopped
• 1 and ½ teaspoons salt
• ¼ teaspoon pepper
• handful fresh parsley, chopped
• 1 small turnip or "singkamas"
• 2 medium eggs, room temperature
• 25 pieces lumpia wrapper

Spicy vinegar dipping sauce:

• ½ cup vinegar
• 1 tablespoon lemon juice or calamansi juice
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 small onion, diced
• 3 pieces chili, chopped — more or less
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon sugar

Sweet and sour sauce/ fish ball dipping sauce:

• 1 cup water
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 2 cloves garlic, minced
• 1 small onion, diced
• ¼ cup brown sugar or granulated sugar
• 1 tablespoon cornstarch
• 3 pieces chili, chopped — more or less
• ¼ teaspoon salt — optional

Instructions

 

• In a small bowl, combine vinegar, garlic, crushed peppercorn and salt. Sprinkle generously into the bangus and marinate for 30 minutes or more.
• Preheat oven to 380 °F (180 °C).
• Arrange the bangus in the baking tray and bake for around 15 minutes or until flaky.
• Remove from oven and let cool down. De-bone the fish using clean hands (with gloves) and place in a bowl.
• In a wok, heat oil and saute ginger, garlic and onion. Add celery, carrots and green bell pepper and saute for around 2 minutes.
• Put the fish flakes and mix thoroughly. Cook for another 2 minutes. Season with salt, pepper and parsley. Stir until all ingredients are well combined.
• Drain and transfer to a large bowl and cool completely.
• After it cooled down, put the minced turnip (or singkamas) and eggs into the bowl. Mix until all ingredients are well blended.
• Lay a piece of spring roll wrapper in a flat plate/ surface. Scoop 1 to 2 tablespoons of the fish mixture and arrange on the lower part of the wrapper.
• Mold to form a log and press slightly to compress the mixture. Secure the filling by folding both sides of the wrapper inward and roll from the bottom to top. Wet the pointed edge of the wrapper with water to completely seal. Do this to the remaining mixture.
• Using a skillet, heat oil and fry the lumpia rolls. Make sure to leave extra space in the pan to equally cook the rolls. Cook each side for 2 to 3 minutes or until golden brown.
• Transfer to a cooling rack to let the extra oil drip. Serve with your favorite dipping sauce. 
• To make the spicy vinegar sauce: Combine all the ingredients in a mixing bowl. Stir until well blended.
• To make the sweet and sour/ fish ball sauce: Mix all the ingredients except chili in a sauce pan. Whisk until sugar and cornstarch are dissolved. Turn on the heat in low and continue to whisk. Stir until the sauce starts to thicken, around 1-2 minutes. Then add the chili and remove from heat.
• Share and enjoy!

Video

Keyword bangus lumpia, fish lumpia, fish recipe, lumpia recipe, lumpiang bangus, milkfish lumpia, milkfish spring roll, spring roll bangus, spring roll recipe

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