Tuna lumpia (spring rolls)

In April, 2003, I posted a tuna spring rolls recipe using cooked fresh tuna. Although I will always prefer fresh over canned, today is one day when I didn’t have time to thaw anything from the freezer as it was almost lunch time when I got out of bed. The solution? An easy dish that takes little time to prepare. I was in the mood for spring rolls, I checked the pantry, there were three cans of tuna, there was a packet of spring roll wrappers in the fridge, there are vegetables on the counter… So, lunch was tuna spring rolls using canned tuna. I decided to update the April, 2003 recipe which you will now find on page two of this entry.


Canned tuna… what kind? We only buy chunks or solid in brine or water. If unavailable, we buy tuna chunks or solid in oil. Always unflavored. And we don’t buy tuna flakes because there is much less fish inside the can. If you ask if me flavored canned tuna will work for this recipe, I’ll advise to try it yourself and let us know how it turns out.


  • a can of tuna chunks or solid in brine, water or oil
    1 medium-sized potato
    1 medium-sized carrot
    a bunch of scallions (green onion, onion leaves), finely sliced
    1 tsp. of chili flakes
    1 tsp. of salt or to taste
    1/2 tsp. of freshly ground black pepper or to taste
    1 egg, beaten
    12 pieces of 6-inch spring roll wrappers, separated
    about 2 c. of vegetable cooking oil for frying


  1. casaveneracion.com

    Open the can of tuna and drain off the liquid.


    Heat the cooking oil in a wok or frying pan. Cut the potato and carrot into 1/4-inch cubes. Fry the potato and carrot cubes until lightly crisp. Scoop out and drain on a stack of kitchen paper.


    In a bowl, put the drained tuna, potato, carrot, scallions, chili flakes, salt, pepper and half of the beaten egg. Mix.


    Place about a heaping tablespoonful of filling at the center of a wrapper and roll (see step-by-step guide on wrapping spring rolls), sealing the edges with the remaining half of the beaten egg.


    Reheat the oil until you see fine wisps of smoke above the surface. Fry the spring rolls until golden, in batches if necessary so as not to overcrowd the pan and make the temperature drop which will make your spring rolls greasy and soggy.


    Serve the spring rolls immediately. You may cut them into halves, if you wish. You can serve them with any dipping sauce that you like. Personally, I like sweet and sour sauce (click here for the recipe).

Cooking time (duration): 45 minutes

Number of servings (yield): 2

Meal type: lunch

The original tuna spring rolls recipe published on April 27, 2003, as edited, is on page two.


  1. thesa says

    hi. just wondering if you can get away with canned tuna instead. im based in regional australia and fresh fish is dearly priced. thanks!

  2. Moe Laulu says

    I’m a student just starting to learn about the tools
    creating interactive websites.
    Please send me some information how you create your websites. I’m just following my text book, my instructor needs to see how fast we can get responded mail.



  3. melisa says

    Hello po… I use canned tuna po, ung spicy nila. It taste good nga po talaga. i’m going to try using fresh tuna. My mom uses galunggong most of the time, kaya lang tamad ako maghimay… hehe… Thanks po for this great recipe…

  4. beng says

    when i make lumpiang shanghai i always put kinchay. it makes a lot of differeence in taste. i think adding kinchay here would be great too, esp to mask the fishy taste.

  5. grazielle says

    i got caught by your website from my father.please tell me where to get the ingredients for this recipe.im at lost.thanks

  6. beth sanchez says

    hi connie!!! this is really a healthful recipe because it uses tuna that’s really rich in omega fatty acids.one time,i planned on making rellenong bangus.after sauteing d bangus meat and d other recados,i thought of just making it into another version of spring rolls.

    d result?? sarap siyempre!!! i got tired of stuffing d filling and sewing d bangus skin,eh!!hahaha

    for d dips,i made two- made sweet n sour sauce and a sweet n spicy vinegar dip.

    but i will try this recipe,connie…thanks!!!!!

  7. jinky says

    Hi Ms. Connie,

    Sorry, I found it already! :) I was used in seeing it at the top of the entry, nasa baba na pala :)

    Pls. disregard my previous comment na lang Ms. Connie, thanks!!

  8. lucy says

    Hi Connie,

    Yong Salmon ba is different from Tuna? .. sensya na di kasi ako sure eh.. am planning to make this for my sonĀ“s b-day tom.


  9. emyM says

    Connie,this was my first time to cook tuna rolls. Yes, I just used whatever’s in the pantry and fridge.
    Roasted bellpepper from a jar,green onions and egg.Next time I’ll add tofu.Very goooood!

  10. eman says

    Thank you so much Ma’am Connie for your recipe. Dito po ako sa moscow ngaun and e2 kakatapos lang kumain ng mga employer ko and they like it very much. They said in Russian “otchin kusna” very tasty in english and they ask me to cook it much often na po hahaha. I used the recipe of your shanghai wrapper too kaso medyo kinulang dahil i made some mistakes sa paglagay sa pot but I made around 12 sheets of that mixture in the end hehehe. I used parsley instead of onion, okay lang naman po un diba? More power po sa inyo at ingat po.

Commenting Guidelines:

1. Read the post carefully before asking questions.
2. Stay on topic; this is not an "anything goes" forum.
3. If you're on a recipe page and you want to substitute an ingredient or a procedure, please don't ask if it will work. I cannot make a guess about something I have not tried.
4. Self-promotion is not allowed. You will be blacklisted and your comment will be deleted.

Leave a Reply

Your email address will not be published. Required fields are marked *