Ingredients Jump to Instructions ↓

  1. 18 to 20 pieces mackarel scad (galunggong)

  2. 3 large carrots, shredded, (around 2 cups)

  3. 2 cups water chestnuts, finely chopped

  4. 1 cup chinese parsley, finely chopped

  5. 1 1/2 cup shitake mushrooms, finely sliced

  6. 1 onion, finely chopped

  7. 4 to 5 cloves garlic, peeled and minced

  8. 1 cup soy sauce lumpia wrapper (eggroll wrapper),

  9. 50 pieces vegetable oil salt and pepper

Instructions Jump to Ingredients ↑

  1. Reconstitute shitake mushrooms according to package directions, if using dried variety. This will take around 30 minutes. Meanwhile, boil mackarel scad (galunggong) in a deep pot with 1/2 cup of soy sauce and enough water to cover, until fully cooked. Separate fish meat from bones and shred. Discard fish bones. Saute onions and garlic until tender. Add shitake mushrooms, carrots and water chestnuts. Saute for around 3 to 5 minutes. Add shredded fish. Pour in remaining 1/2 cup of soy sauce. Season with salt and pepper to taste. Add in chopped chinese parsley. Remove from heat and drain whatever juice was expelled from mixture. Separate lumpia wrappers into individual sheets. Spoon fish mixture on one side of lumpia square. Roll into a tight, thin log. Seal edge with a dab of water. Heat vegetable oil in a frying pan. Fry lumpia rolls until golden brown on both sides. Cut into two. Serve with spicy vinegar as dip. TIP: Cover lumpia wrappers with a damp cloth while not in use to prevent from drying out.


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