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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.
Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “How to Cook Philippine Desserts: Cakes and Snacks” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site AsianInAmericaMag.com.
More articles from Elizabeth Ann Quirino