Filipino-Style Tuna Lumpia
This Filipino-style tuna lumpia foodservice recipe offers a fresh alternative to traditional egg rolls for your appetizer menu.
Ingredients
- 1 (66.5 oz) can Chicken of the Sea® Solid White Albacore Tuna in Water, drained
- ¼ c vegetable oil for sautéing
- 2 c onion, finely chopped
- 1 ½ Tbsp minced garlic
- 5 c green cabbage, finely shredded
- 5 c carrots, finely shredded or julienned
- ¾ c soy sauce
- 2 tsp black pepper
- 4 eggs, lightly beaten
- ¼ tsp chili flakes or 1 c hot sauce (optional)
- 80 lumpia or spring roll wrappers (6”x6” or 8”x8”)
- 1 qt vegetable oil, for frying
- Water or egg wash (for sealing rolls)
Vinegar Garlic Dip
- 3 c cane vinegar
- 1 ½ Tbsp minced garlic
- 1 ½ Tbsp sugar
- 1 tsp salt
- 4 small Thai chili, sliced (optional)
Instructions
- Heat vegetable oil on griddle. Sauté onion and garlic until soft. Add cabbage and carrots; cook for 3–4 minutes until slightly wilted.
- Stir in tuna, soy sauce, and pepper. Mix gently to avoid breaking the tuna too much.
- Remove from heat and stir in beaten egg. Let the filling cool completely before assembling.
- Meanwhile, combine all ingredients for vinegar garlic dip.
- Place a lumpia or egg roll wrapper on a flat surface diagonally. Spoon about 2 tbsp of filling near the bottom corner.
- Fold over the corner, tuck in the sides, and roll tightly. Seal edge with water or egg wash.
- Heat vegetable oil to 350°F (175°C).
- Fry lumpia in batches for 3–4 minutes, or until golden brown and crispy.
- Drain on wire rack.
- Serve hot with dipping sauce.
