Lumpiang Galunggong is the fish version of lumpiang shanghai. Filled with flaked fish, water chestnuts, mushrooms, and celery, it’s delicious and absolutely addicting dipped in spicy vinegar!
As the Filipino’s answer to the Chinese egg rolls, lumpia comes in a wide array of filling options. Meat, seafood or vegetables are rolled in spring roll wrappers and the filled logs are either served fresh with a sweet, garlicky brown sauce or deep-fried until golden and crisp.
For this lumpiang galunggong version, I used a mixture of flaked fish, chopped water chestnuts, shiitake mushrooms, and Chinese celery. While the more popular lumpiang shanghai goes well with sweet and sour sauce, these fish spring rolls are best with spicy vinegar dip.
Golden and crisp, they’re absolutely addicting!
I used galunggong or round scad for the filling as not only are they relatively cheap, they are meaty and don’t have a lot of bones. I’ve tried these fish spring rolls with bangus (milkfish) but although delicious, deboning the flesh proved to be too cumbersome.
If you’re going to substitute, I suggest mackerel, bonito, or canned tuna.
Here a few tips on how to make Lumpiang Galunggong:
- To keep the filling moist, try not to overcook the fish. You will be passing the fish through heat thrice so when you poach them in soy sauce, cook them just long enough to be able to easily flake the flesh off the bones.
- Drain the filling mixture well and allow to completely cool as excess liquid or steam will cause tears in the spring roll wrappers.
- Use enough frying oil to cover the lumpia fully and fry at the optimal oil temperature between 350 F and 375 F. If the oil is not enough, the spring rolls will absorb a lot more grease. Cook in batches to prevent the oil from plummeting
P.S. This is one of my earliest recipes on the blog and was first published on July 5, 2013. I am reposting it again with new photos because galunggong lumpia are a great meatless dish to enjoy this Lent season and also because they’re so addicting and delicious, they deserve to be back in the spotlight! Enjoy!
Lumpiang Galunggong is the fish version of lumpiang shanghai. Filled with flaked fish, water chestnuts, mushrooms, and celery, it's delicious and absolutely addicting dipped in spicy vinegar!
- 6 pieces dried shiitake mushrooms
- 1 pound (about 5 to 6 pieces) galunggong, cleaned, gutted and heads removed
- 1/2 cup soy sauce
- 1 small onion, peeled and chopped
- 3 garlic, peeled and minced
- 1 cup water chestnuts, chopped
- 2 cups Chinese celery, chopped
- salt and pepper to taste
- 1 package (24 pieces) springroll wrappers
In a bowl, soak shiitake mushrooms in warm water for about 30 minutes or until softened. Remove from water and squeeze excess liquid. Finely chop and set aside.
In a pot over medium heat, combine fish, soy sauce and enough water to cover fish. Bring to a boil, removing any scum that floats on top. Cook for about 5 to 7 minutes or just until fish can be easily flaked from the bones but not falling apart. Remove fish discarding liquid. Let cool to touch and flake flesh, discarding heads and bones.
In a wide skillet over medium heat, heat about 1 tablespoon of oil. Add onions and garlic and cook until aromatic. Add water chestnuts, shiitake mushrooms, and Chinese celery. Cook until celery is just wilted. Add flaked fish and cook until just heated through. Season with salt and pepper to taste. Remove from pan and drain excess liquid, if any.
Separate spring roll wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond. Spoon about 1 1/2 to 2 tablespoons of fish mixture on the middle of the wrapper. Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll into a log. Wet the pointed edge of the wrapper to completely seal. Repeat with the remaining mixture.
In a skillet over medium heat, heat about 1 inch deep of oil. Add spring rolls and deep fry, turning once or twice, for about 3 to 5 minutes or until golden brown and crisp. Drain on a wire rack set over a baking sheet. Serve immediately with spiced vinegar.