tuna lumpia (Spring Rolls)

Lumpia is a Filipino egg roll made with meat and vegetables wrapped in thin crepe pastry skin. A very common recipe Filipinos make is Lumpiang Shanghai which is made from ground pork.  Lumpia is the most popular dish you will find in every Filipino parties or any occasions. For a change, I thought of using tuna instead. Perfect for those who doesn't eat meat and during lent season. Also, as I write this blog, many are in quarantine at home due to the pandemic and a lot of people stock up mostly on canned goods. So, If you ran out of meat or can't go to the market, this is a good chance to use them.

Making this is super easy. Just combine all the ingredients together and roll in spring roll wrapper.  I used a rectangular 7.5" wrapper. 
How to wrap: Lay the wrapper flat on a clean surface with one corner or edge facing or pointing towards you. Place about 2-3 tbsp of filling on the edge of the wrapper closest to you, leaving about 1 1/2 space at both ends.  Fold the bottom of the edge, roll it up then fold the sides towards the middle then tuck in both ends, roll tightly until 2 inches of wrapper remain. Brush or moisten with water or beaten egg to seal the edges and finish rolling.

Lumpia is best dipped in Sweet Chili Sauce. They can be found at every Asian grocery stores. Here in the US, some American and Hispanic grocery stores carry them as well and can be located in Asian or International isles. 

TUNA SPRING ROLLS RECIPE

Ingredients:

• 2 ( 5 oz) cans tuna, drained
• 1/4 tsp white or black ground pepper
• 1/4 tsp garlic salt
• 1/2 tsp onion powder
• 1/4 cup green onions, chopped
• 1/4 cup carrots, chopped
• 1/3 cup celery, chopped
• 1/4 cup mayonnaise
• beaten egg or water for sealing edges
• spring roll wrapper ( 6" or 7.5")
• sweet chili sauce for dipping

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Procedure:

• Drain water or oil from canned tuna. 
• In a large bowl, combine all ingredients and stir until well combined. 
• Prepare the lumpia or spring roll wrapper by carefully peeling individual wrappers apart. 
• Lay the wrapper flat on a clean surface vertically (one corner or edge facing you). Place about 2-3 tbsp of filling on the edge of the wrapper closest to you, leaving about 1 1/2 space at both ends.  Fold the bottom of the edge, roll it up then fold the sides towards the middle, tuck in both ends, roll tightly until 2 inches of wrapper remain. Brush or moisten with water or beaten egg to seal the edges and finish rolling. Continue rolling the rest of the filling and wrappers. 
• Lumpia wrapper can also be cut into two (diagonally) to make smaller rolls. 
• Heat cooking oil in a deep pan and drop the lumpia in hot oil. Do not overcrowd the pan.
• Fry until crisp and golden. Remove from oil and drain.
• Serve with sweet chili sauce.
• Make sure to read my cooking tips below.

Recipe yields about 15 large rolls or 30 small rolls.

Cooking Tips:

• I suggest to seal the edges using beaten egg. It seals better than just using water. This will prevent the rolls opening while frying. If egg is not available, use water but make sure that edges are sealed and rest on it's seam after rolling.
• Make sure that the oil is hot enough before dropping the lumpia. Use a food thermometer. Temperature must be around 375 F. A wooden chopstick or wooden cooking utensil can also be used to check if bubbles start to form around it.  If oil's temperature is not hot enough, the lumpia will absorb too much oil. 
• Do not overcrowd the pan when frying or else the oil's temperature will drop and again, the lumpia will absorb so much oil. 
• Make sure to cover the lumpia wrapper  and the lumpia you just rolled with moist towel or plastic wrap to retain moisture.

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