How to make it

  • ((First,reconstitute according to package directions the shitake mushrooms, if using dried variety. This will take around 30 minutes.))
  • Broil your fish until JUST done. Do not overcook!
  • Separate fish meat from bones and shred. Discard fish bones.
  • Saute onions and garlic until tender.
  • Add shitake mushrooms, carrots and water chestnuts.
  • Saute for around 2-3 minutes.
  • Add shredded fish. Season with salt and pepper to taste.
  • Remove from heat and drain whatever juice was expelled from mixture. (You want a dry mixture!)
  • Separate the wrappers to individual sheets.
  • Spoon fish mixture on one side of lumpia square. Roll into a tight, thin log. Seal edge with a dab of water.
  • Heat vegetable oil in a frying pan. Fry spring rolls until golden brown on both sides.
  • Cut into two or leave whole.
  • Place on chopped cabbage to serve and serve with a dipping sauce of your choice.
  • (Try 2 TB vinegar, 1 TB soy sauce, some red pepper flakes, and some chopped green scallions.)
  • Dipping them in a commercial sweet and sour sauce is good, too.
  • A tip!
  • Cover lumpia wrappers with a damp cloth while not being used to prevent from drying out. Roll all of the spring rolls at one time and then fry about 6-8 of them at a time. These should be served hot or above room temperature.
  • You can cut this recipe in half or freeze the extra rolls for another meal.

Reviews & Comments 2

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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds delicious! I love red snapper!
    Was this review helpful? Yes Flag
  • clark 10 years ago
    love anything fried or asain. cant wait to try this! clark
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