Bangus Spring Rolls

By: Jimaeca Redulla and Vergel

Ingredients:

• 1pc Carrots slice julienne
• 4pc Daing na bangus chopped,
• Chinese cabbage chiffonade
• 1 onion minced
• 3 cloves garlic minced
• Cheese chop cubes
• Lumpia wrapper
• salt and pepper to taste
• For sauce:
• 3tsp vinegar
• pinch of sugar and pepper

Mise En Place:

Procedures:

11.   Heat a little oil in the pan and cook your daing na bangus, skin side first, for at least 3-4 minutes on each side. When the fish is cooked, set it aside to let it cool. When it is cool enough to manipulate, chop the fish into little pieces and make sure to remove any hard bones.

22.   Sauté onions until translucent and fragrant. Then add the carrots and pieces of fish, cook until it is soft to bite but not too mushy. Add the Chinese cabbage and continue cooking until the Chinese cabbage is mostly cooked. Add salt and pepper to taste and remove from heat then add cheese.

33. When all of your filling is cooked, set them aside to let them cool. While waiting, prepare your lumpia wrapper. Separate the wrappers, making sure there are no tears. You can also make an egg wash that would act as a glue so that it wouldn’t open after it is stuffed.

   4.    Carefully place a portion of filling at the bottom of a lumpia wrapper. Be sure not to put too much on each wrapper so it would not fall out.

   5.  Roll the wrapper half-way and fold the sides of the wrapper to the center to secure the ends and continue rolling. Use water or egg wash at the top of the wrapper to act as glue.

   6. Prepare a paper towel lined rack. Pour about 2" of vegetable oil into a heavy bottomed pot and set it at medium heat. 
    7. Check your oil if it is hot. It is important to make sure that the oil is hot before placing your spring rolls in to prevent them from being soggy from the oil.

8. Fry your spring rolls until it has a nice even golden brown color.

9. Serve them with vinegar with pepper and little bit of sugar as a dipping sauce.

Comments:

            The wrapper was very crispy and evenly cooked, once you bite into the spring roll, the flavor of the daing na bangus really comes out. The Chinese cabbage and carrots gave it a crunchy texture inside and the cheese made it creamy. The dipping sauce also complimented the dish. This dish I can recommend to other people who wants to explore different taste of spring roll. The daing na bangus compliments with the creaminess of the cheese thus the mixed veggies. It is easy to cook and fit for your budget.  You can also  add more fillings in it like togue, glass noodles, or mushrooms. So try your own daing na bangus spring rolls now :)