Lumpiang Galunggong
User Reviews
4.0
15 reviews
Good
Lumpiang Galunggong
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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!
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Ingredients
- 6 pieces dried shiitake mushrooms
- 1 pound (about 5 to 6 large pieces) galunggong, cleaned, gutted, and heads removed
- ½ 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.
- Add 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 ½ 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.
Nutrition Information
Show Details
Calories
180kcal
(9%)
Carbohydrates
26g
(9%)
Protein
12g
(24%)
Fat
2g
(3%)
Cholesterol
25mg
(8%)
Sodium
792mg
(33%)
Potassium
281mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
230IU
(5%)
Vitamin C
1.7mg
(2%)
Calcium
32mg
(3%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 12g | 24% |
| Fat | 2g | 3% |
| Cholesterol | 25mg | 8% |
| Sodium | 792mg | 33% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
15 reviews
Good
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