Spring roll (lumpia) recipe is a popular recipe in the Philippines, it can be cook from pork, chicken, vegetable, or fish. While spring roll was an original Chinese food recipe, it becomes a part on day to day food for every Filipino. I would like to share some variation of spring roll recipe that truly captivates Filipinos taste.

Vegetable Spring Roll: Vegetable spring is best for people that conscious with their diet, we usually use tofu as an alternate for pork recipes. There are two variation of Vegetable spring roll in the Philippines, 1st is lumpiang togue. The main ingredient for lumpiang togue is mongo sprout, the vegetable here can be also being fry and it is commonly called Lumpiang prito (fried vegetable roll). The sauce for vegetable roll is a sweet thickened sauce garnish with peanut and garlic while for lumpiang prito we usually use vinegar with flavoring as a dipping. The 2nd variation of vegetable roll in Philippines is Lumpiang ubod, with lumpiang ubod we usually use bamboo shoot as the main vegetable ingredient. It is popularized by one of well known fast food chain in our country.

Another variation of Lumpia is lumpiang shanghai, from the name itself it suggest that it originate from China. Lumpiang Shanghai is a popular recipe during special occasion, it is usually prepare during birthday children's party and always served with spaghetti and fried chicken, it is so popular because it is so tasty that makes it so economical and it is easy to prepare too.

Lumpiang Isda (Fish roll recipe) is another variation of spring roll recipe, any kind of fish are fine to be use alternately but usually I prepare fish roll recipe using galunggong (mackerel) as the main meat ingredient. Why I chose galunggong, it is affordable, always available, and it is easy to prepare because it doesn't have a lots of fish bone. If you want to try this variance of lumpia recipe, here's how I cook it:

Lumpiang Galunggong Ingredient:

1 kg of mackerel (galunggong)

2-3 pcs of onion, chop finely

1 bundle Celery

2 beaten eggs

Lumpia wrapper

2-3 tbsp flour

½ tbsp Salt

Procedure for Preparation and Cooking

Steam mackerel for 5-10 minute, flaked and remove fish bone. In a mixing bowl, mix the ingredient together thoroughly excluding cooking oil. Lay in lumpia wrapper in a platter and place a scoop of mixture at the middle, roll to wrap and fold both end to secure filling inside and deep fry wrapped fish. Fish lumpia is best served when it is hot with catsup along with hot steamy rice, enjoy.

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