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4.0 from 15 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 Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 Servings
Calories: 180 kcal
Course: Appetizer
Cuisine: Filipino

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

    Cup of Yum
  1. 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.
  2. 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. 
  3. Remove fish, discarding liquid. Let cool to touch and flake flesh, discarding bones.
  4. In a wide skillet over medium heat, heat about 1 tablespoon of oil. Add onions and garlic and cook softened. 
  5. Add water chestnuts and shiitake mushrooms. Cook for about 1 to 2 minutes or until heated.
  6. Add flaked fish and cook until just heated through.
  7. 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.
  8. Separate spring roll wrappers into individual sheets.  On a flat working surface, lay wrapper like a diamond.
  9. 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.
  10. 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.
  11.  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

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

% 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.