This easy lumpia recipe is your average lumpiang shanghai made easier with canned tuna and three other basic ingredients. It's perfect for vegetarians and the Lenten season!
3 180-gram cans tuna flakes in oil, drained
1 cup carrots, grated
1/4 cup white onions, chopped
3 tablespoons calamansi juice
20 pieces lumpia wrappers, small
oil, for frying
water, for sealing lumpia
spiced vinegar, for dipping
salt, to taste
ground black pepper, to taste
In a bowl, mix the tuna flakes, carrots, and onions. Season with salt and pepper. Add calamansi juice.
Heat oil in a deep pot for deep frying.
Make the lumpia: on a board, lay down 1 wrapper. Add 1 heaping teaspoon of filling. Fold the wrapper and seal the edges with water. Repeat with remaining tuna filling.
When ready to fry, cook the lumpia in batches. Drain on paper towels. Serve hot with vinegar dipping sauce.
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