Galunggong Lumpiang Shanghai (Fish Eggroll)
Here is an alternative lumpiang shanghai recipe for Lent. It is a good way to enjoy filipino eggrolls if you are one who is refraining from the customary ingredient of either ground pork, beef or chicken. The process is laborious and time consuming, but the end result is well worth the extra effort!
Makes 100 Servings
14 to 20 pieces mackarel scad (galunggong)
6 medium-sized carrots, shredded
2 cups water chestnuts, finely chopped
1 cup cilantro or chinese parsley, finely chopped
1 1/2 cup shitake mushrooms, finely sliced
1 onion, finely chopped
4 to 5 cloves garlic, peeled and minced
1 cup soy sauce
lumpia wrapper, 50 pieces
vegetable oil
Salt and Pepper
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.
Seperate 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.
Remove from heat and drain whatever juice was expelled from mixture.
Separate lumpia wrappers to 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.
TIPS:
1) Cover lumpia wrappers with a damp cloth while not being used to prevent from drying out.
Truly Pinoy Recipes in The CookMobile Archive:
Kare-Kareng Oxtail at Tendon (Beef Stew in Peanut Sauce)
