Filipino Bangus (Milkfish) Spring Rolls Recipe
Serves/Makes: 24 Spring rolls
Ingredients:
- 2 cups boneless smoked bangus (milkfish), flaked
- 2 teaspoons oil
- 1 clove garlic, minced
- 1 small onion, finely chopped
- 1 tomato, chopped
- 1/4 cup raisins
- 2 tablespoons green peas (optional)
- 24 pieces lumpia (spring roll) wrapper
- Salt and pepper to taste
How to cook Filipino Bangus (Milkfish) Spring Rolls:
- Heat oil, saute garlic, onion and tomatoes until soft.
- Add the flaked smoked bangus (milkfish), raisins and peas. Season to taste. Cool.
- Wrap in spring roll (lumpia) wrapper and deep fry.
Notes:
The Filipino Bangus (Milkfish) Spring Rolls is a very affordable dish. Great tasting food is easy to cook and is also healthy.
Kining sud-ana makasingot sa ka lami. (This kind of food will make you sweat with its good taste).
Comments:
The Filipino national fish is milkfish. The milkfish is a national symbol of the Philippines, where it is called bangus. Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or “boneless bangus”, has become popular in stores and markets.
Bangus (milkfish) can be bought in Filipino stores and mullet may be substituted.
Lumpia are pastries of Chinese origin similar to spring rolls popular in Indonesia and the Philippines. The recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines.
This recipe for Filipino Bangus (Milkfish) Spring Rolls serves/makes: 24 Spring rolls
Main Ingredient: Milkfish
Preparation Method: Deep Fried
Cuisine: Filipino