Lumpiang Tinapa with Salmon are crisp egg rolls filled with flaked smoked milkfish (tinapang bangus), cooked salmon, potatoes, green beans, garbanzos sautéed in garlic and onions. From our big Sunday suppers, I collect the leftovers; chop them up and make this delightful, crunchy pan fried egg rolls. Serve with a side dipping sauce of scorching hot, spicy vinegar. These are perfect as appetizers, snacks, sides, main dishes or to pack in lunchboxes.
This is an Asian in America recipe. Makes 18 to 20 lumpia-egg rolls.
Lumpiang Tinapa with Salmon (Photo by Besa-Quirino, LLC ©)
- cooked smoked milkfish (tinapang bangus) - 1 cup flaked fish, deboned (from Asian markets or use any smoked fish preferred)
- cooked salmon fillet - 1 cup flaked, deboned
- canola or vegetable oil - 3/4 cup, divided, use 2 Tablespoons for sauté of filling, rest for pan frying egg rolls
- garlic - 2 cloves, minced
- onion - 1 whole, chopped
- potato - 1-2 large, cut in small cubes, about 1 cup
green beans - 1 cup, cut in 1/2 inch pieces. trim edges
garbanzos (chick peas) - 1 cup, canned, drain liquid
lumpia (egg roll) wrappers - 18 to 20 pieces (from Asian markets)
- egg - 1 whole, beaten, for egg wash
- water - 1/2 cup, for egg wash
- white vinegar - 1 cup, for side sauce
- fresh garlic - 4 cloves, peeled, minced, for side sauce
- black peppercorns - 1 teaspoon
- sea salt - 2 teaspoons, divided, 1 teaspoon for filling, rest for vinegar sauce
- freshly ground black pepper powder - 2 teaspoons, divided, 1 teaspoon for filling, the rest for vinegar dipping sauce
- bird's eye chilies (sili) - 2 pieces, for vinegar side sauce
- boiled white rice - for serving
- Flake the cooked fish into shreds using a fork and knife. Remove any fish bones. Set aside.
- Over medium heat, in a large skillet, sauté the garlic, onions, potatoes green beans. Cook for about 8 minutes till onions are translucent and potatoes are soft, but not mushy.
- Add the flaked fish and garbanzos. Blend ingredients well gently, being careful not to mash the fish or vegetables. Cook for 1 minute more. Turn off heat. Try not to overcook the filling mixture because the lumpia-egg rolls will be pan fried further later on.
- Place the fish and vegetables filling in a colander. Drain any excess liquids.
- Prepare the store-bought lumpia-egg roll wrappers. If previously frozen, make sure they are thawed. Separate the wrappers and spread on a clean, dry surface.
- Blend the beaten egg and water for the egg wash used to seal the wrappers.
- Into each lumpia wrapper, place about 2 tablespoons of the fish-vegetables filling. Spread out in a thin, long line.
- Using a pastry brush spread a thin layer of egg wash all around the edges of the lumpia wrapper.
- Wrap the lumpia like a thin, slim burrito. Roll it away from you. It should look like a slim cigar. Tuck the edges on the left and the right inside the roll. Press the edges down to seal. Keep the wrapped uncooked egg rolls in a covered plastic container. Refrigerate or freeze for at least one hour before cooking. These lumpia can also be stored in the freezer for several weeks up to a month till you are ready to cook.
- How to cook lumpia: in a large skillet, over medium high heat, add the cooking oil. The cooking oil should be hot enough (but not burning), approximately a 350 F temperature before adding the lumpia. If oil is not hot enough, your lumpia-egg rolls will NOT be crisp. Add each lumpia carefully to the hot skillet. Cook each lumpia for about 5 to 6 minutes, turning every 3 minutes for even browning. The lumpia wrapper should have a light brown, golden color. Drain cooked lumpia on parchment paper to remove excess oil. Serve with a spicy vinegar dipping sauce. Serve with rice.
- How to make the vinegar dipping sauce: For a cupful of spicy vinegar sauce, combine the vinegar, garlic cloves, peppercorns, bird's eye chilies (sili), salt and black pepper in a small bowl. Store in a covered glass container.
First published in: http://www.asianinamericamag.com/2014/08/how-to-make-lumpiang-tinapa-with-salmon-egg-rolls-with-smoked-fish/