How to Make Lumpiang Bangus (Milkfish Springrolls)
Lumpiang bangus is a crispy Filipino spring roll stuffed with savory flaked milkfish, glass noodles, and sautéed aromatics, fried golden and served with a sweet-tangy dipping sauce.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Appetizers
Cuisine: Filipino
Keyword: bangus na lumpia, lumpiang bangus, pritong lumpia
Servings: 8 servings
Calories: 90kcal
Author: Manny
- 1 and 1/3 cups cooked and flaked bangus Milk Fish
- 1/2 cup green onions chopped
- 2 pcs medium tomatoes chopped
- 1 pc medium onion chopped
- 1 and 1/2 cups sotanghon noodles cut up and softened in water
- Patis to taste
- Pepper to taste
- lumpia wrappers
For the sauce:
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup vinegar
- 1/2 teaspoon salt
- 1 clove garlic chopped
- 1 to 2 pieces siling Labuyo chopped
- 1/4 cup grated carrots
How to make lumpiang bangus:
In a saucepan, put bangus and enough water to cover. Simmer till fish is cooked.
Remove from pan and cool. Flake fish and pick out bones.
In another pan, heat 2 tablespoons cooking oil. Saute garlic onions and tomatoes.
When vegetables are soft, add bangus. Season with patis and pepper.
Drain sotanghon and add to bangus. Cook till noodles are transparent. Add green onions.
Cool the filling and wrap in lumpia wrappers. Fry in hot oil till golden brown.
How to make the lumpia sauce:
In a small saucepan, combine sugar and water. Cook over medium heat until syrupy.
Remove from heat and add the remaining ingredients. Makes 8 portions.
Frequently Asked Questions About Lumpiang Bangus
1. Can I use leftover bangus to make lumpiang bangus?
Absolutely. Leftover sinanggang bangus, fried milkfish, or even bangus sa tausi all work perfectly. In fact, many home cooks prefer using leftovers because the fish already carries extra flavor from its previous cooking.
2. How do I make sure there are no bones in my lumpiang bangus filling?
After flaking the fish, sit down and go through every piece slowly with your fingers. Bangus has very fine, hair-like bones that are easy to miss, so take your time. This is the most important step in the entire recipe.
3. Why is sotanghon added to lumpiang bangus?
Glass noodles absorb all the savory juices from the fish and seasonings, carrying flavor through the entire filling. They also help bind everything together and stretch the mixture further without making the rolls feel heavy.
4. Why does my lumpiang bangus turn out soggy instead of crispy?
Two common reasons — the oil wasn't hot enough before frying, or too many rolls were added to the pan at once. Always fry in small batches at around 350°F and drain immediately on paper towels.
5. Can I prepare lumpiang bangus ahead of time?
Yes. You can make the filling and wrap the rolls in advance, then store them in the refrigerator. Fry them fresh when you're ready to serve so they stay crispy.
6. What dipping sauce goes best with lumpiang bangus?
The classic sauce is a sweet and tangy mixture of sugar, water, vinegar, garlic, siling labuyo, and grated carrots. Adjust the chili to your preference — some people like it mild, others go heavy on the heat.
7. Is lumpiang bangus healthy?
Bangus is a good source of protein and omega-3 fatty acids. For a lighter version, you can try air-frying the rolls instead of deep-frying, which reduces the oil significantly while still giving you a decent crunch.
8. What makes lumpiang bangus different from lumpiang shanghai?
The main difference is the filling. Lumpiang shanghai traditionally uses seasoned ground pork, while lumpiang bangus uses flaked milkfish as the base. Both are fried and crispy, but the flavor profiles are quite different.
