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Lumpiang Tinapa - Fried Egg Rolls with Smoked Fish

Lumpiang Tinapa - Fried Egg Rolls with Smoked Fish are crisp egg rolls filled with flaked smoked milkfish (tinapang bangus), cooked salmon, potatoes, green beans, garbanzos or chick peas sautéed in garlic and onions. From our big Sunday suppers, I collect the leftovers, chop them up and make these delightful, crunchy  pan fried egg rolls. Serve with a side dipping sauce of scorching hot, spicy vinegar. These are perfect as appetizers, snacks, sides, main dishes or to pack in lunchboxes. This is an Asian In America recipe. Makes about 18 to 20 lumpia-egg rolls.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dinner, Fish, Lunch, Main Course, Side Dish
Cuisine: American, Asian, Filipino
Keyword: Filipino Lumpiang Tinapa Egg Rolls
Servings: 4 people
Calories: 373kcal
Author: Asian in America - Elizabeth Ann Quirino

Ingredients

  • 1 cup flaked smoked fish deboned (from Asian markets or use any smoked fish preferred); cooked smoked milkfish (tinapang bangus)
  • 1 cup flaked cooked salmon fillet deboned, cooked
  • 3/4 cup vegetable oil divided, use 2 Tablespoons for saute of filling, rest for pan frying egg rolls
  • 2 cloves garlic, minced
  • 1 whole onion, chopped
  • 1-2 whole large potato cut in small cubes, about 1 cup
  • 1 cup sliced green beans cut in 1/2 inch pieces. trim edges
  • 1 cup garbanzos (chick peas) canned, drain liquid garbanzos
  • 18 to 20 pieces lumpia (egg roll) wrappers, from Asian markets
  • 1 whole egg, beaten, for egg wash
  • 1/2 cup water for egg wash
  • 1 cup white vinegar, for side sauce
  • 4 cloves garlic, peeled, minced, for side sauce
  • 1 teaspoon black pepperorns
  • 2 teaspoons salt divided, 1 teaspoon for filling, rest for vinegar sauce
  • 2 teaspoons ground black pepper divided, 1 teaspoon for filling, the rest for vinegar dipping sauce
  • 2 whole siling labuyo (bird's eye chilies) for vinegar side sauce
  • for serving : steamed white rice

Instructions

  • Flake the cooked fish into shreds using a fork and knife. Remove any fish bones. Set aside.
  • Over medium heat, in a large skillet, saute the garlic, onions, potatoes green beans. Cook for about 8 minutes till onions are translucent and potatoes are soft, but not mushy.
  • Add the flaked fish and garbanzos. Blend ingredients well gently, being careful not to mash the fish or vegetables. Cook for 1 minute more. Turn off heat. Try not to overcook the filling mixture because the lumpia-egg rolls will be pan fried further later on.
  • Place the fish and vegetables filling in a colander. Drain any excess liquids.
  • Prepare the store-bought lumpia-egg roll wrappers. If previously frozen, make sure they are thawed. Separate the wrappers and spread on a clean, dry surface.
  • Blend the beaten egg and water for the egg wash used to seal the wrappers.
  • Into each lumpia wrapper, place about 2 tablespoons of the fish-vegetables filling. Spread out in a thin, long line.
  • Using a pastry brush, spread a thin layer of egg wash all around the edges of the lumpia wrapper.
  • Wrap the lumpia like a thin, slim burrito. Roll it away from you. It should look like a slim cigar. Tuck the edges on the left and the right inside the roll. Press the edges down to seal. Keep the wrapped uncooked egg rolls in a covered plastic container. Refrigerate or freeze for at least one hour before cooking. These lumpia can also be stored in the freezer for several weeks up to a month till you are ready to cook.
  • How to cook lumpia: In a large skillet, over medium high heat, add the cooking oil. The cooking oil should be hot enough (but not burning), approximately a 350 F temperature before adding the lumpia. If oil is not hot enough, your lumpia-egg rolls will NOT be crisp. Add each lumpia carefully to the hot skillet. Cook each lumpia for about 5 to 6 minutes, turning every 3 minutes for even browning. The lumpia wrapper should have a light brown, golden color. Drain cooked lumpia on parchment paper to remove excess oil. Serve with a spicy vinegar dipping sauce. Serve with rice.
  • How to make the vinegar dipping sauce. I have posted about how to make the vinegar sauce ahead of time. The recipe and procedure are on this link here. For a cupful of spicy vinegar sauce, combine the vinegar, garlic cloves, peppercorns, bird's eye chilies (sili), salt and black pepper in a small bowl. Store in a covered glass container.
  • Cook’s comments: On weekends when I have time, I make a big batch of lumpia and keep them uncooked in the freezer for busy weeknights. To make it even easier to cook later on, I divide the lumpia in various plastic containers, with servings enough for us for each meal. For eg., I keep six pieces in a Ziploc bag for one mealtime.
  • Recipe tips: This is the base recipe and is very versatile. Feel free to add other vegetables you have available. I have added carrots, green peas,mushrooms, beans, shredded cabbage, tofu, mung bean sprouts, red and green peppers.
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Nutrition

Serving: 1g | Calories: 373kcal | Carbohydrates: 2g | Protein: 1g | Fat: 41g | Saturated Fat: 33g | Cholesterol: 1mg | Sodium: 1167mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg