LUMPIANG ISDA/FISH EGGROLLS
Prep time: 30 minutes
Cooking time: 3 to 4 minutes per batch
Yields: 12 rolls
1/2 cup each – diced daikon (labanos)
diced red bell pepper
4 oz (100 grams) net weight f lesh of BONELESS DAING NA BANGUS (fried boneless milkfish) -flaked
1/4 cup mayonnaise
1/4 cup oyster sauce
1 tsp sugar
1 tsp ground pepper
12 egg roll wrappers
bowl of water
Remove (himayin) the meat from the skin of the fish. Remove fish bones as well. Place flesh in a bowl and set aside.
Combine mayo,oyster sauce, sugar, ground pepper and egg. Then add flaked fish (himay na).
Add the vegetables and combine well.
Place one wrapper on a clean surface.
Place 1 1/2 tbsp filling at the center
Then roll the wrapper away from you as you fold both ends towards the center. Keep rolling until you reach the end. Brush edges with water and seal the ends as you finish rolling.
Freeze for 30 minutes.
Fry. (use fresh oil and temperature must be 350 F.)
Fry for 3 minutes until golden brown.
Place rolls on a colander to remove excess oil.
cookware purchase: https://www.heritagesteel.us/pages/ch…