If you are searching for a very cheap filling to make your lumpiang shanghai, I think this recipe is what you are looking for. Specially now that we are staying at home and if you are on of the lucky ones that have received a relief package from your local government and I’m sure one of the items there are canned sardines. This month is very memorable because of the pandemic we are experiencing these times and one of the dish I think would be suitable is making this lumpiang sardinas. Instead of just pouring the contents in a plate and eating it right away, I think turning it to an appetizing lumpiang sardinas would make your lunch or dinner more satisfying. So don’t just stand there, cook this right away!
Drain the sardines using a strainer and reserve the sauce.
Put the sardines in a deep plate and flake the sardines using a pair of forks. Don't mash the sardines or it will look disgusting.
Get a mixing bowl and add in the flaked sardines, carrots, onion, garlic, kinchay, salt, pepper, liquid seasoning, flour and egg. Mix the ingredients until well combined.
Lay a piece of lumpia wrapper in clean surface and put 2 Tbsp. of the lumpia filling on the center of the wrapper.
Shape the filling into log shape and roll halfway then fold the sides to prevent spilling of the filling and roll again until it wraps the lumpia. Seal the edge with a dab of water.
Do the same procedure on the rest of the filling and wrappers and set aside in a plate.
Heat cooking oil in a frying pan about an inch deep and fry the lumpia until golden brown. Approximately 5 minutes per batch. Drain in a paper towel lined plate.
To make the lumpia sauce: Combine the sardines sauce, calamansi juice, water, sugar, salt and pepper in a saucepan then bring to a boil.
Then pour the cornstarch slurry and continue cooking. Stir until the sauce is thick. Serve with the lumpiang sardines and enjoy!
Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.
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