Galunggong Lumpiang Shanghai (Mackerel-scud Spring Rolls)

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  • 1 cup fish meat, cooked and flaked (fish like bangus, galunggong or mackerel would be ideal)
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 tbsp cornstarch
  • 3 tbsp water
  • 1 tbsp sesame oil
  • 1 egg
  • salt
  • pepper
  • spring roll wrappers


  1. Mix all ingredients in a bowl except for the wrapper.
  2. Get a spoonful of the mixture and place in the edge of the spring roll wrapper, then start rolling to form cigar shaped rolls.
  3. Using water, dampen the edge of the wrapper to seal the spring rolls.
  4. Place in a container and freeze before cooking.
  5. In a deep fryer, fry in low heat each spring rolls for around 2-3 minutes.
  6. Serve hot and crispy with spicy vinegar dip on the side.


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