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 addictive!
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 addictive 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!
Types of fish to use
- Although other firm-fleshed fish such as bangus or tilapia are also good to use, I suggest 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 alternative, you also substitute canned tuna for the fresh fish. Drain well, flake, and toss with the other ingredients.
- Another great option is tinapa which not cuts prep time but also adds a smoky layer of flavor. Just debone and flake and saute with the rest of the ingredients.
The recipe includes water chestnuts, shitake mushrooms, and Chinese celery for color and crunch. Feel free to add or swap your favorite lumpia fixings such as singkamas (jicama), carrots, or green onions.
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 completely cool before wrapping to keep the excess liquid or steam from tearing the spring roll wrappers.
- To prevent the wrappers from drying out while wrapping, cover with a damp cloth.
- For the best crunchy texture, deep-fry the lumpia in hot oil. Use high-smoke point oils such as safflower, canola, peanut, or corn oil.
- Fry at the optimal oil temperature range of 350 F to 375 F. Too high, the wrapper will brown too quickly. Too low, the spring rolls will absorb a lot more grease.
How to Serve
- These fish lumpia are delicious as a midday snack or appetizer and are also great paired with steamed rice as an all-day meal. Serve with dipping sauces such as spicy vinegar, sweet and sour sauce, or banana ketchup.
- Crunchy lumpia are best enjoyed freshly cooked. If you’re serving them at a latter time, freeze or refrigerate the springrolls uncooked. Just make sure to store in an airtight container to keep the wrappers from drying out.
More Filipino-style Spring Roll Recipes
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 6 pieces dried shiitake mushrooms
- 1 pound (about 5 to 6 large pieces) galunggong, cleaned, gutted, and heads removed
- 1/2 cup soy sauce
- water
- 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
Instructions
- 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.
Notes
- 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 completely cool before wrapping to keep the excess liquid or steam from tearing the spring roll wrappers.
- To prevent the wrappers from drying out while wrapping, cover with a damp cloth.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Cherie Findlay says
I am so glad I found you on the internet (looking for recipe to make salted eggs). I downloaded some of your recipes before I found your free cookbook. I am partial to recipes by Kapampangans, as I was born in San Fernanado, Pampanga. Thanks so much for what you do , sharing our flair for good food with everyone. My mom used to love the sauteed crickets, though I thought they were locusts! It must be a Kapampangan taste.
I would rate all your recipes five stars!!! Thanks again.
Lalaine says
Thank you so much, Cherie. I hope you find the ecookbook and recipes here helpful.
The crickets! I wanted to make some when I went home in December but we couldn’t find any camaro in our city market. I guess camaro only come out during the wet season. Bummer!