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top view of crispy Fish Lumpia on a white square platter
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4 from 5 votes

Lumpiang Galunggong

Fish Lumpia are golden, crispy, and sure to be a party hit! Filled with flaked fish, mushrooms, water chestnuts, and celery, these meatless spring rolls are seriously addictive!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: Filipino
Servings: 12 Servings
Calories: 180kcal


  • 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


  • 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.



  • 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.


Calories: 180kcal | Carbohydrates: 26g | Protein: 12g | Fat: 2g | Cholesterol: 25mg | Sodium: 792mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 1.7mg | Calcium: 32mg | Iron: 1.9mg