“Lumpia” is a spring roll. It may be served fresh or deep fried. I’m 99.9% certain that it originated from China but it has also long been a part of Filipino cuisine.
In Filipino cooking, “lumpia” filling may be vegetables, like bean sprout, or ground or minced meat (usually pork). Fish works equally well, although traditionally, only milkfish (“bangus”) has been used as filling. Milkfish has so many bones that preparation is such a tedious process. So, I substituted, as usual. Tuna fillets just need to be cooked and flaked, not much deboning to be done. And tuna has great flavor, just like milkfish. A little more expensive but worth it.
“Lumpia”, or spring roll, wrappers are commercially available in oriental sections of supermarkets. You can also use wonton wrappers (bigger size)–the cooked dished will be more flaky and the texture will not be as smooth, but it will taste just as good.
To cook the fish, you can either steam it or broil it. I recommend broiling to keep it dry. Do not boil it in water as it will lose so much flavor.
Ingredients :
150 g. of tuna fillet, cooked and flaked
1/2 tsp. of garlic, minced
1 onion, chopped finely
2 tbsp. of onion leaves, chopped finely
1/8 c. of finely grated carrots (use a cheese grater)
1 potato, boiled and diced
2 tbsp. of raisins, soaked
1 egg, lightly beaten
salt and pepper
12-15 pieces of “lumpia” wrapper (sizes vary)
2 c. cooking oil
Cooking procedure :
Mix all the ingredients together, except the wrappers. Separate the wrappers.
Place one tbsp. of tuna filling at at the center of the wrapper. Take the side of the wrapper nearest you and roll toward the middle. When half-rolled, take the sides and fold them inward, then finish rolling away from you. Brush the edges with a little egg wash to seal completely. Repeat until all the wrappers are filled.
Heat wok or skillet. Pour in the cooking oil. When the oil starts to smoke, carefully lower the egg rolls one by one. Do not overcrowd the skillet. Cook only 4 to 5 pieces of rolls at a time. Roll them in oil to brown evenly. Remove once they turn golden brown. Drain on paper towels.
Serve at once, accompanied by sweet-sour sauce.
For the sweet-sour sauce recipe, click here.
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hi. just wondering if you can get away with canned tuna instead. im based in regional australia and fresh fish is dearly priced. thanks!
Hi thesa! Canned tuna will do just fine. Just remember to drain them well.
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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…
hi! what else did you add with tuna? thanks
that’s in the list of ingredients, irene.
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.
i got caught by your website from my father.please tell me where to get the ingredients for this recipe.im at lost.thanks
owwwww i got it.please disregard my comments.tnx ms connie
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!!!!!
connie, we use mackerel instead of canned tuna?
The flesh might be too soft but you can try.
Hi Ms. Connie,
Nawala yata yung print button. Or maybe the error is with my pc. Try ko muna ang ibang entry..
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!!
Hi Ms. Connie,
Can I omit the chili flakes and use spicy canned tuna instead?
Thanks
You can try and let us know how it turns out.
Ok Ms. Connie,I will.
Thanks..
Ms Connie….what would make a great combination with the tuna lumpia? Thanks!
A great soup.
Thanks. Now I don’t have to buy those expensive Tuna Lumpia.
Connie, mix it with potato? Why potato? How bout sweet potato/yam uncooked carrot, spring onion then fry?
Because potato tastes neutral. Tuna has a delicate flavor that I wanted preserved.
salamat po.