Malunggay and Fish Lumpia Recipe

Is there anything more satisfying than the crunchy wrapper of a perfectly-fried lumpiang Shanghai and biting into the savory, juicy filling that's bursting with umami?

Lumpiang Shanghai is usually made with pork, but we put a twist on this classic Pinoy ulam recipe by switching out the pork with bangus (milkfish) and making it healthier by adding malunggay!

Malunggay or moringa is not only rich in nutrients such as protein, iron, and magnesium but it also contains Vitamins A, B6, and C. It is also known to reduce blood sugar and cholesterol, so if you are looking to make your meals more nutritious without sacrificing flavor, adding malunggay leaves is a great way to do so. 

Tips to Make Malunggay and Fish Lumpia

  • 1 Use marinated or smoked bangusYou can change the flavor of this fish lumpia recipe radically by what type of bangus you use. If you want a milder version, you can use unmarinated bangus. But if you want to create bigger flavors without worrying about seasoning, you can use your favorite daing na bangus recipe or ready-to-cook brand to make your fish lumpia pop with a garlic-vinegar flavor. You can also use smoked bangus aka tinapang bangus if you prefer a smokier flavor profile.
  • 2 Make sure your oil is hot enough. Check your oil temperature before dropping your fish lumpia rolls into it! If the oil is not hot enough, it can seep into the roll and make the fish lumpia oily. You can test it by dropping a piece of lumpia wrapper; if bubbles form around it right away, you're good to go.
  • 3 Make a dip to go with your fish lumpiaEven though this malunggay and fish lumpia is good enough to eat by itself, serving it with a complementary dip can elevate the dish. Enjoy with a spicy vinegar blend like sinamak or with a sweet-chili sauce as the perfect dip.
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Prep Time
15 mins 
Cooking Time
15 mins 
Ready In
30 mins 
Yield
12
Cuisine
Asian, Chinese, Filipino
Cooking Method
Deep-fry

Malunggay and Fish Lumpia Ingredients

How to make Malunggay and Fish Lumpia

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