Lumpiang Bangus (Milkfish Springrolls)

Lumpiang bangus is another delicious variant of the famous lumpia recipe. I already covered the lumpiang shanghai and lumpiang sariwa recipe few months ago. As we already know, the typical lumpia consists mainly of pork and chopped vegetables. This one, its all about the fish.

Lumpiang Bangus With Dip Sauce
Lumpia Bangus Image By Rarely Ordered

Lumpiang Bangus Ingredients:

* 1 medium bangus (milkfish)
* 1 medium onion
* 2 cloves garlic
* 125g (1 cup) frozen peas
* 1 medium carrot cut into julienne pieces
* 1 stalk diced celery
* 25 lumpia wrappers
* 2 tbsp olive oil
* oil for frying
* 1 box 1.5 oz (42.5g) raisins
* 1 tbsp soya sauce
* 1/4 lemon
* salt and pepper to taste

Lumpiang Bangus Cooking Procedure:

1). Clean bangus (milkfish) by removing the scales, removing gills, internal organs and washing the inside part of it.

2). Slice the backside to expose meat. Pour soy sauce and squeeze the lemon over. Parboil just until pink is gone.

3). Cool. Remove bones. Set aside.

4). In a skillet, saute garlic and onion in olive oil. Add the fish meat, and all ingredients. Add salt and pepper to taste.Cook 5 minutes. Cool.

5). Wrap 1 tbsp of the mixture in lumpia wrapper. Continue until wrappers or filling is used up.

6). Fry in hot oil just until light brown. Serve hot with sweet chili sauce or any dip sauce you want. Enjoy.

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11 thoughts on “Lumpiang Bangus (Milkfish Springrolls)

  1. Gigi Beleno

    I think this is a variation of the relyenong bangus. What a cool idea instead of putting them back inside the fish sac, use lumpia wrapper. I will definitely do this one.

  2. ralph

    if there is one thing i hate about bangus… it's their bones… but making them to these lumpia, sure is a convenient and just enjoy eating. Yahweh bless.

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