Tuna lumpia (spring rolls)

Tuna lumpia (spring rolls)

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 to 4
Author Connie Veneracion


  • 1 can tuna chunks or solid in brine
  • 1 medium potato
  • 1 medium carrot
  • 2 cups vegetable cooking oil for frying
  • bunch scallions
  • 1 teaspoon chili flakes
  • 1 teaspoon salt or to taste
  • 1/2 tspteaspoon reshly ground black pepper or to taste
  • 1 egg beaten
  • 12 six-inch pieces spring roll wrappers separated


  • 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. I recommend sweet chili sauce.