Lumpiang Galunggong for a delicious meatless spring roll variety. Golden, crispy, and filled with flaked fish, water chestnuts, mushrooms, and celery, they’re delicious and absolutely addicting!
This lumpiang galunggong recipe was first published on the blog in 2013 and I am updating it today with new photos because these crispy fish spring rolls are a great meatless dish to enjoy this Lent season as well as year round.
They’re a tasty and addicting appetizer or snack you’d want to keep a big batch handy in the freezer AT ALL times. Golden, crunchy, and filled to the brim with flaked fish, chopped water chestnuts, shiitake mushrooms, and Chinese celery, you’d be hard-pressed to eat just one!
Although another firm-fleshed type of fish such as bangus or tilapia will work in this recipe, I suggest using galunggong (round scad), mackarel or bonito as they’re relatively cheap, meaty, and don’t have a lot of bones to pick through.
For a quicker option, you also substitute canned tuna for the fresh fish. Drain well, flake, and combine with the water chestnuts, mushrooms, and celery.
Tips on how to make Lumpiang Galunggong:
- To keep the filling moist, do not overcook the fish. Poach in soy sauce just long enough to be able to easily flake the flesh off the bones.
- Drain the filling mixture well and allow to completely cool before wrapping to keep the excess liquid or steam from tearing the spring roll wrappers.
- To prevent the wrappers from drying out, cover with a damp cloth.
- For the best crunchy texture, fry the lumpia in enough oil. Use high-smoke point oils such as safflower, canola, peanut or corn oil.
- Make sure to fry at the optimal oil temperature range of 350 F -375 F. Too high, the wrapper will brown too quickly. Too low, the spring rolls will absorb a lot more grease.
More Lumpia Recipes
- 6 pieces dried shiitake mushrooms
- 1 pound (about 5 to 6 large pieces) galunggong, cleaned, gutted, and heads removed
- 1/2 cup soy sauce
- canola oil
- 1 onion, peeled and chopped
- 3 cloves 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.
- Remove fish, discarding liquid. Let cool to touch and flake flesh, discarding bones.
- In a wide skillet over medium heat, heat about 1 tablespoon of oil. Add onions and garlic and cook softened.
- Add water chestnuts and shiitake mushrooms. Cook for about 1 to 2 minutes or until heated.
- Add flaked fish and cook until just heated through.
- and Chinese celery and continue to cook until celery is just wilted. 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 with water to completely seal. Repeat with the remaining mixture.
- In a skillet over medium heat, heat about 1 inch deep of oil. Add spring rolls in a single layer and deep fry, turning once or twice, for about 3 to 5 minutes or until golden brown and crisp.
- Drain on a wire rack. Serve immediately with spiced vinegar.