450 g Pangasius fillets (fresh/ frozen)

1/4 cup celery chopped

1/4 cup carrot minced

1 small onion chopped

3 cloves garlic minced

3 tbsp spring onions chopped

1 fresh egg

1/2 pork bouillon

2-3 tbsp fish sauce

Pepper to taste

Spring roll wrappers

Cooking oil

  1. Place fish in a pot and pour enough water to cover the fish. Simmer over medium low heat until cooked. Drain and flake the fish
  2. Add cooking oil in a preheated pan. Saute onion, garlic and flaked fish over low heat for a few minutes.
  3. Add pork bouillon. Season with fish sauce and pepper. Stir until combined. Turn off heat and set aside in a bowl.
  4. In a mixing bowl combine, sauteed fish flakes, minced carrots, spring onions, celery and egg. Mix until well combined.
  5. Scoop about 2 tablespoonful of mixture and place it in center of the wrapper. Fold and seal all edges using water. Roll and set aside.
  6. Add cooking oil in a preheated pan. Fry the rolls is batches until golden brown. Drain excess oil.
  7. Serve with sweet chili sauce or ketchup. Enjoy!
  8. Tip: Fry one lumpia roll before wrapping them all to test the taste. Adjust seasoning according to your preferences.