Bangus Shanghai (Milk Fish Egg Roll)

This version of Lumpiang Shanghai uses shredded milk fish instead of pork or chicken. Leftover cooked boneless milk fish can be used for this recipe which makes preparation a lot easier. If there are no leftover cooked fish, one can always buy pre-packaged and sometimes pre-seasoned  raw boneless bangus in preparing the stuffing.

Ingredients

1 whole fried or baked boneless bangus or 1 cup shredded leftover cooked boneless bangus1/2 cup shredded carrots1 small onion, chopped1/3 cup green onions, finely sliced1/3 cup green peas (optional)1/3 cup dried raisins (optional)1 tbsp soy sauce1 tbsp vinegarSalt and pepper to taste2 doz. eggroll wrapperOlive oil for frying

Directions

Shred the cooked boneless bangus and transfer into a mixing bowl.  Add carrots, onions, peas and raisins and mix well. Add soy sauce, vinegar and salt and pepper to taste.

Take one egg roll wrapper at a time and place about a teaspoon of the fish mixture.  Tightly roll the wrapper and seal the edges, moistening them with water.

Heat Olive oil in a frying pan over medium-heat.  Fry the egg rolls in batches until they become golden brown.  Remove from heat and place on a plate lined with paper towel to drain excess oil.

Serve warm with a side of sweet sour sauce or vinegar with sliced Thai chillies.