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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.
1 whole fried or baked boneless bangus or 1 cup shredded leftover cooked boneless bangus
1/2 cup shredded carrots
1 small onion, chopped
1/3 cup green onions, finely sliced
1/3 cup green peas (optional)
1/3 cup dried raisins (optional)
1 tbsp soy sauce
1 tbsp vinegar
Salt and pepper to taste
2 doz. eggroll wrapper
Olive oil for frying
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.
Originally posted in My Bay Kitchen: https://mybaykitchen.com/2016/03/21/bangus-shanghai-milk-fish-egg-roll/
Rene Astudillo is a blogger and a marketing consultant.
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