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 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 other firm-fleshed 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.
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, 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 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 Fish Lumpia
These fish lumpia are delicious as a midday snack or appetizer and are also great paired with steamed rice as an all-day meal. For the best experience, serve them hot and fresh from the pan with choice of dipping sauces such as spicy vinegar, sweet and sour sauce or banana ketchup.