AuthorBiteSizedA cheesy and seafood version of lumpia!
In a big sauté pan with cooking oil over medium high heat, fry the tinapang bangus on both sides until golden brown. When done, remove and let it cool.
Using 2 forks carefully shred the tinapa meat. Make sure to remove the bones as well. This should make about 2 cups of tinapang bangus meat. Discard the head, skin and bones.
Combine the flaked tinapang bangus, red onions, garlic, carrots, green onions, all purpose flour, egg, salt, and pepper in a bowl. Using a spatula or wooden spoon mix all the ingredients until it's all well blended. Let the mixture rest inside the chiller for at least 30 mins.
Place 2 tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Add a strip of quickmelt cheese beside the filling. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture, if not yet frying..
In a deep pan, heat the cooking oil on medium heat.Fry the lumpia in the hot oil and cook for about 3-5 mins or until it's golden brown.
Once the lumpia is done strain the excess oil then serve with sweet chili sauce..
Ingredients
Directions
In a big sauté pan with cooking oil over medium high heat, fry the tinapang bangus on both sides until golden brown. When done, remove and let it cool.
Using 2 forks carefully shred the tinapa meat. Make sure to remove the bones as well. This should make about 2 cups of tinapang bangus meat. Discard the head, skin and bones.
Combine the flaked tinapang bangus, red onions, garlic, carrots, green onions, all purpose flour, egg, salt, and pepper in a bowl. Using a spatula or wooden spoon mix all the ingredients until it's all well blended. Let the mixture rest inside the chiller for at least 30 mins.
Place 2 tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Add a strip of quickmelt cheese beside the filling. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture, if not yet frying..
In a deep pan, heat the cooking oil on medium heat.Fry the lumpia in the hot oil and cook for about 3-5 mins or until it's golden brown.
Once the lumpia is done strain the excess oil then serve with sweet chili sauce..
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