Tuna Lumpiang Shanghai


I made my own version of Lumpiang Shanghai recently except that in this recipe, I used canned tuna instead of the usual ground pork.  I’m also not a big fan of green onions so I took it out.  Surprisingly, it did not make any difference in taste and I was glad to eat the whole lumpia without having to pick out the greens.



1 can of tuna flakes in brine

1 medium carrot, cut into small dice

1 medium potato, cut into small dice

1 small egg, beaten

a dash of salt & pepper

cooking oil

lumpia wrappers, small



Heat oil in a pan, saute carrots & potatoes for about 2mins.  Once done, drain in paper towel to remove excess oil.  Open the can of tuna and drain liquid.  Transfer to a bowl and mix with carrots, potatoes, salt, pepper & egg.  Place about 1 tablespoon of the mixture in the center of the lumpia wrapper and roll.  Damp the ends with water to seal.  Deep fry until golden brown.  Serve with sweet & sour or chili sauce.


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