Lumpiang Galunggong | Fish Lumpia | Meatless

Video Description

Learn how to make Lumpia with fish! Golden, crispy, and filled with flaked galunggong, water chestnuts, mushrooms, and celery, these meatless spring rolls are absolutely irresistible! 🖨️ Get Printable Recipe and Tips: https://www.kawalingpinoy.com/lumpiang-galunggong/ ✔️ Subscribe to my Channel: https://www.youtube.com/channel/UCqwRZhIEyiQ3cMCLQ9hI88Q 🔔 RING the BELL Icon to get notifications when I have a new video up. How to Make Fish Lumpia ✅Ingredients 6 pieces dried shiitake mushrooms 1 pound (about 5 to 6 large pieces) galunggong, cleaned, gutted, and heads removed 1/2 cup soy sauce water canola oil 1 onion, peeled and chopped 3 cloves garlic, peeled and minced 1 cup water chestnuts, chopped 2 cups Chinese celery, chopped salt and pepper to taste 1 package (24 pieces) spring roll wrappers ✅Instructions In a bowl, soak the shiitake mushrooms in warm water for about 30 minutes, or until they are softened. Remove from water and squeeze excess liquid. Finely chop and set aside. In a pot over medium heat, combine the fish, soy sauce, and enough water to cover the fish. Bring to a boil, skimming off any scum that floats to the top. Cook for about 5 to 7 minutes until the fish can be easily flaked from the bones. Remove fish, discarding liquid. Let cool to the touch and flake the flesh, discarding the bones. In a wide skillet over medium heat, heat about 1 tablespoon of oil. Add onions and garlic and cook until softened. Add water chestnuts and shiitake mushrooms. Cook for about 1 to 2 minutes or until heated. Add flaked fish and cook until just heated through. Add the Chinese celery and continue to cook until it is just wilted. Season with salt and pepper to taste. Remove the item from the pan and drain any excess liquid. Separate spring roll wrappers into individual sheets. On a flat working surface, lay a wrapper in the shape of a diamond. Spoon 1 1/2 to 2 tablespoons of fish mixture in the middle of the wrapper. Fold the bottom pointed end of the wrapper over the filling. Fold the side ends of the sheet inward and roll it into a log. Wet the pointed edge of the wrapper with water to ensure a complete seal. Repeat with the remaining mixture. In a skillet over medium heat, heat about 1 inch of oil. Add the spring rolls in a single layer and deep-fry, turning once or twice, for about 3 to 5 minutes, or until golden brown and crisp. Drain on a wire rack. Serve immediately with spiced vinegar. Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE to my channel! Enjoyed the video? Please SHARE! For more delicious recipes: https://www.kawalingpinoy.com/ Follow me on Facebook: https://www.facebook.com/kawalingpinoy #fishlumpia #filipinofishspringrolls #lumpianggalunggong