Friday, February 26, 2010

#225_ Lumpiang Bangus (Bangus Egg Rolls)

Fried Bangus Lumpia or Egg Rolls
with home made dipping sauce

Bangus, or milk fish is considered the Philippines national fish
and it is known for its milky flavor, thus milk fish.

Bangus...fried then flaked

A FB friend, Shirley, gave me the idea to make egg rolls with bangus fillings. I've never heard of such a thing before, even though I came from a city where Bangus not only abound but also a city where you can find the best Bangus in the country. (you're welcome to read an article about it here).

Egg Roll Fillings:

For the fillings, I used some boneless bangus which are now available in Filipino and Asian stores, but because they are so expensive I combined some ground pork with the fillings to serve as an extender.

Saute garlic in a little canola oil over medium heat, then add the onions and the ground pork. Saute until the pork is no longer pink. Season with salt or patis (fish sauce) and freshly cracked pepper. Cover and let simmer until meat is tender. Add the cooked and flaked fish then saute for a few minutes.

Turn off the heat then add the carrots, celery, raisins. Mix well.
Drain the mixture in a colander and let it cool completely before wrapping.
To see the steps in wrapping egg rolls, click here.

To avoid sogginess, fried lumpias or egg rolls must
be stacked upright on paper towels to drain the oil.
Serve warm with dipping sauce.

Dipping Sauce Recipe:
1/2 cup water
1/2 cup sugar
1/2 cup vinegar
2 tbsp patis ( fish sauce)
3 cloves garlic, minced
1/8 tsp. chili garlic sauce*
1/3 cup grated carrots

Combine water, sugar and vinegar in a sauce pan. Bring up to a boil over medium heat. Turn the heat down to medium low then let it simmer until the mixture becomes syrupy. Turn off the heat and add the patis (fish sauce), garlic, Chili Garlic Sauce and grated carrots. Stir to blend all ingredients together.
This dipping sauce can be made ahead of time. Place the sauce in a jar then refrigerate until ready to use.

Note from MaMely:

*Chili Garlic Sauce is a very concentrated sauce. If you're not into spicy stuff, start with even less than 1/8 tsp. then add more as you desire.


  1. wow Mely, this looks sooo yummy!
    masarap ba combination ng fish and ground pork? never had that before. sino taster mo? dapat isa ako sa kanila! :-)

  2. Hello anonymous, marami akong taste testers. dinala ko sa b-day party kagabi....50 pieces na lumpia size, not shanghai size, ubos, kulang pa! masarap daw pati yung dipping sauce.

  3. P.S.
    Mas masarap pa kesa sa rellenong bangus!