INGREDIENTS (amounts stated are only approximations):
1 cup flaked cooked fish meat
Chop together the following veggies then squeeze out excess fluid using flour sack:
1 medium carrot
1 medium onion
2 cloves garlic
handful of (leaftover) green peas
handful of (leftover) grated mozzarella cheese (Of course the ingredients here depend on the availability of veggies and the cook's imagination!)
salt and pepper to taste
lumpia wrappers (I like best the TYJ spring roll wrapper)
1 tbsp cornstarch dissolved in 1/4 cup water for making paste
Mix everything together after squeezing out excess fluid of veggies. Prepare cornstarch paste: Mix cornstarch with cold water, microwave for 30 seconds, stir, then microwave again for 30 sec or less, watching closely until you achieve the desired consistency (should be fluid enough to easily brush it onto the wrapper). You may have to add some more water to thin it. This is a cheaper alternative than using egg as sealant. Place about 1 to 1-1/2 tbsp of filling at the center of the wrapper to form a log. Fold over one end then roll tightly. Brush CS paste on the corners to create a good seal. I froze these until two days later when I had visiting friends. While thawing them, I cut them into three parts each and heated about 2 cups of oil on high in a wok. I did not wait for these to thaw completely; I just went ahead and fried them until golden brown (about 5 minutes). Drain on paper towels and serve while still warm (fried lumpia tend to get soggy and chewy when it has cooled down completely). I served these finger foods with Jufran sweet chili sauce (hubby's favorite dip for chicken nuggets).
This time, there were no leftovers!
Thanks to mikemina for hosting this month's lasangpinoy15