Tuna lumpia
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Makes 25–30 rolls
- Dietary
- Pregnancy-friendly
Often the star of the buffet table at Filipino parties, the joy of lumpia begins way before it’s even rolled. In provincial communities, the aunties gather together the night before a wedding, christening or birthday party to prepare each roll by hand for a party of at least 200.
Ingredients
- 7–8 mushrooms, chopped
- 1 red pepper, finely chopped
- 1 large red onion, finely chopped
- 1 garlic clove, finely chopped
- 100g/3½oz rocket
- 3–4 carrots, chopped
- 146g/5½oz tinned tuna (in brine or water), drained
- 30ml/1fl oz sesame oil
- 2 medium free-range eggs, beaten
- Sea salt and freshly ground black pepper
- 25–30 egg spring roll wrappers
- 45ml/1fl½ oz vegetable oil
Method
In a large pan over high heat, dry fry the mushrooms for 7–10 minutes to remove the moisture. Remove from the heat and allow to cool.
Add the mushrooms, pepper, onion, garlic, rocket, carrot and tuna to a bowl. Toss together with a drizzle of sesame oil and season with salt and pepper.
Add the egg to tuna mixture and stir well to coat.
To make the lumpia, place a spring roll wrapper in a diamond shape in front of you. Put 1 tablespoon of tuna mix just below the halfway line. Roll the bottom of the wrap up to the middle, then fold the left and right corners to meet in the middle. Then roll the pastry to the top securing with a little water brushed on the edge if needed. You should end up with a cylindrical spring roll shape.
Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the lumpia for 20 minutes until golden and crisp.
Enjoy as a snack with sweet and sour sauce or make a more substantial meal by serving with rice.
Recipe tips
Lumpia is normally made with pork, but I've made it with tuna.
