how to make lumpiang tilapia or Fish Lumpia

Lumpiang Tilapia

  • Author: alingoday
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4-5


Fish Lumpia is a version of Lumpiang Shanghai or deep fried egg rolls wherein fish flakes as used as a filling instead of ground pork. The fish needed to be steamed and flaked. With onion, garlic, carrot, and coriander before wrapping for best results.


1/2 kg Tilapia Fillet, steamed fish, then flaked
1 medium size Carrot, grated
1 pc. Onion, finely chopped
5 – 6 cloves Garlic, minced
1 tsp. grated Ginger
1/2 cup finely chopped Coriander
Salt and Pepper to taste
Lumpia wrapper


  1. Steam the tilapia fillet for 10 – 15 minutes. Drain the water and transfer in a strainer. You can transfer the steamed fish in a clean dish cloth and squeeze the remaining water.
  2. Add the first 5 ingredients together in a bowl.
  3. Season salt and pepper according to you taste. To test the taste, just fry a little bit of the mixture, then you can adjust the seasoning if needed.
  4. Cut the spring roll wrapper into 4. Scoop about 1 tbsp. of the mixture and place it on top of the 1/4 spring roll wrapper diagonally. Roll the wrapper and seal the edge with beaten egg or water. Continue the procedure till all the mixture is wrapped.
  5. Pre-heat oil in a pan and deep fry till golden brown.
  6. Best serve with soy sauce and lemon for dipping. Enjoy!

  • Category: Main
  • Cuisine: Filipino

Keywords: fish lumpia, fish, lumpia