Smoked Bangus Rolls and Fish Chicharon

Make fried fish lumpia using just four ingredients! Prepare and share with your family and friends this Smoked Bangus Rolls and Fish Chicharon. Cut the fish skin into strips. Fry until golden. Enjoy!

Smoked Bangus Rolls and Fish Chicharon

Elaine P. Lim and Liezl Yap

Make fried fish lumpia using just four ingredients!

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Prep Time 5 minutes mins

Cook Time 3 minutes mins

Total Time 8 minutes mins

Cuisine Filipino

Servings 4 to 5

Ingredients

  

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Smoked Bangus Rolls and Fish Chicharon

• 1 (320-gram) Smoked Milkfish (Tinapang Bangus)
• 1 onion chopped
• 1 Egg
• spring roll (lumpia) wrappers

Instructions

 

• Flake the flesh of milkfish. Place in a big bowl. Set aside fish skin. Add onion and egg; mix together.
• Place about 1 to 2 tablespoons of mixture in a lumpia wrapper or spring roll wrapper; roll and seal ends.
• Deep-fry until golden. Meanwhile, cut the fish skin into strips. Fry until golden.

Keyword chicharon, bangus, deep-fry, egg, lumpia, lumpia wrapper, Milkfish, onion, spring roll

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