Tuna lumpia (spring rolls)

In April, 2003, I posted a tuna spring rolls recipe using cooked fresh tuna. Although I will always prefer fresh over canned, today is one day when I didn’t have time to thaw anything from the freezer as it was almost lunch time when I got out of bed. The solution? An easy dish that takes little time to prepare. I was in the mood for spring rolls, I checked the pantry, there were three cans of tuna, there was a packet of spring roll wrappers in the fridge, there are vegetables on the counter… So, lunch was tuna spring rolls using canned tuna. I decided to update the April, 2003 recipe which you will now find on page two of this entry.

Canned tuna… what kind? We only buy chunks or solid in brine or water. If unavailable, we buy tuna chunks or solid in oil. Always unflavored. And we don’t buy tuna flakes because there is much less fish inside the can. If you ask if me flavored canned tuna will work for this recipe, I’ll advise to try it yourself and let us know how it turns out.

Ingredients

  • a can of tuna chunks or solid in brine, water or oil
    1 medium-sized potato
    1 medium-sized carrot
    a bunch of scallions (green onion, onion leaves), finely sliced
    1 tsp. of chili flakes
    1 tsp. of salt or to taste
    1/2 tsp. of freshly ground black pepper or to taste
    1 egg, beaten
    12 pieces of 6-inch spring roll wrappers, separated
    about 2 c. of vegetable cooking oil for frying

Instructions

  1. Open the can of tuna and drain off the liquid.

    Heat the cooking oil in a wok or frying pan. Cut the potato and carrot into 1/4-inch cubes. Fry the potato and carrot cubes until lightly crisp. Scoop out and drain on a stack of kitchen paper.

    In a bowl, put the drained tuna, potato, carrot, scallions, chili flakes, salt, pepper and half of the beaten egg. Mix.

    Place about a heaping tablespoonful of filling at the center of a wrapper and roll (see step-by-step guide on wrapping spring rolls), sealing the edges with the remaining half of the beaten egg.

    Reheat the oil until you see fine wisps of smoke above the surface. Fry the spring rolls until golden, in batches if necessary so as not to overcrowd the pan and make the temperature drop which will make your spring rolls greasy and soggy.

    Serve the spring rolls immediately. You may cut them into halves, if you wish. You can serve them with any dipping sauce that you like. Personally, I like sweet and sour sauce (click here for the recipe).

Cooking time (duration): 45 minutes

Number of servings (yield): 2

Meal type: lunch

The original tuna spring rolls recipe published on April 27, 2003, as edited, is on page two.

  • thesa

    hi. just wondering if you can get away with canned tuna instead. im based in regional australia and fresh fish is dearly priced. thanks!

  • http://homecookingrocks.com Connie

    Hi thesa! Canned tuna will do just fine. Just remember to drain them well. :)

  • Moe Laulu

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    creating interactive websites.
    Please send me some information how you create your websites. I’m just following my text book, my instructor needs to see how fast we can get responded mail.

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    Moe

  • http://homecookingrocks.com Connie

    Moe, “Please send me some information how you create your websites.”

    Try Google.

  • melisa

    Hello po… I use canned tuna po, ung spicy nila. It taste good nga po talaga. i’m going to try using fresh tuna. My mom uses galunggong most of the time, kaya lang tamad ako maghimay… hehe… Thanks po for this great recipe…

  • irene

    hi! what else did you add with tuna? thanks

  • http://homecookingrocks.com Connie

    that’s in the list of ingredients, irene.

  • beng

    when i make lumpiang shanghai i always put kinchay. it makes a lot of differeence in taste. i think adding kinchay here would be great too, esp to mask the fishy taste.

  • grazielle

    i got caught by your website from my father.please tell me where to get the ingredients for this recipe.im at lost.thanks

  • grazielle

    owwwww i got it.please disregard my comments.tnx ms connie

  • beth sanchez

    hi connie!!! this is really a healthful recipe because it uses tuna that’s really rich in omega fatty acids.one time,i planned on making rellenong bangus.after sauteing d bangus meat and d other recados,i thought of just making it into another version of spring rolls.

    d result?? sarap siyempre!!! i got tired of stuffing d filling and sewing d bangus skin,eh!!hahaha

    for d dips,i made two- made sweet n sour sauce and a sweet n spicy vinegar dip.

    but i will try this recipe,connie…thanks!!!!!

  • Pingback: How to wrap a lumpia (spring roll) | How to cook | Home-cooking rocks!

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  • ROXEE

    connie, we use mackerel instead of canned tuna?

    • Connie

      The flesh might be too soft but you can try.

  • jinky

    Hi Ms. Connie,

    Nawala yata yung print button. Or maybe the error is with my pc. Try ko muna ang ibang entry..

  • jinky

    Hi Ms. Connie,

    Sorry, I found it already! :) I was used in seeing it at the top of the entry, nasa baba na pala :)

    Pls. disregard my previous comment na lang Ms. Connie, thanks!!

  • Jhul

    Hi Ms. Connie,

    Can I omit the chili flakes and use spicy canned tuna instead?

    Thanks :)

    • Connie

      You can try and let us know how it turns out. :)

      • Jhul

        Ok Ms. Connie,I will.
        Thanks.. :)

  • desireeanne

    Ms Connie….what would make a great combination with the tuna lumpia? Thanks!

    • Connie

      A great soup.

  • Marie

    Thanks. Now I don’t have to buy those expensive Tuna Lumpia.

  • fred

    Connie, mix it with potato? Why potato? How bout sweet potato/yam uncooked carrot, spring onion then fry?

    • http://casaveneracion.com/ Connie Veneracion

      Because potato tastes neutral. Tuna has a delicate flavor that I wanted preserved.

      • fred

        salamat po.

  • lucy

    Hi Connie,

    Yong Salmon ba is different from Tuna? .. sensya na di kasi ako sure eh.. am planning to make this for my son´s b-day tom.

    Thanks.

  • emyM

    Connie,this was my first time to cook tuna rolls. Yes, I just used whatever’s in the pantry and fridge.
    Roasted bellpepper from a jar,green onions and egg.Next time I’ll add tofu.Very goooood!
    Thanks.

    • http://casaveneracion.com/ Connie Veneracion

      Go glad you liked it. :D

  • eman

    Thank you so much Ma’am Connie for your recipe. Dito po ako sa moscow ngaun and e2 kakatapos lang kumain ng mga employer ko and they like it very much. They said in Russian “otchin kusna” very tasty in english and they ask me to cook it much often na po hahaha. I used the recipe of your shanghai wrapper too kaso medyo kinulang dahil i made some mistakes sa paglagay sa pot but I made around 12 sheets of that mixture in the end hehehe. I used parsley instead of onion, okay lang naman po un diba? More power po sa inyo at ingat po.

    • http://casaveneracion.com/ Connie Veneracion

      Parsley — yes! You might want to try cilantro next time. :)