150 g. of tuna fillet, cooked and flaked
1/2 tsp. of garlic, minced
1 onion, chopped finely
2 tbsp. of onion leaves, chopped finely
1/8 c. of finely grated carrots (use a cheese grater)
1 potato, boiled and diced
2 tbsp. of raisins, soaked
1 egg, lightly beaten
salt and pepper
12-15 pieces of “lumpia” wrapper (sizes vary)
2 c. cooking oil
For the sweet-sour sauce :
3 tbsp. of vinegar (you may need more if using mild-strength vinegar)
6 tbsp. of sugar
1 tsp. of salt
1/2 tsp. of chili sauce (Tabasco is ok)
1 tbsp. of tomato paste
1 tbsp. of cornstarch
1 c. of water
sesame seed oil
Mix all the ingredients together, except the wrappers. Separate the wrappers.
Place one tbsp. of tuna filling at at the center of the wrapper.
Take the side of the wrapper nearest you and roll toward the middle.
When half-rolled, take the sides and fold them inward, then finish rolling away from you.
Brush the edges with a little egg wash to seal
completely. Repeat until all the wrappers are filled.
Heat wok or skillet. Pour in the cooking oil.
When the oil starts to smoke, carefully lower the egg rolls one by one. Do not overcrowd the
Cook only 4 to 5 pieces of rolls at a time. Roll them in oil to brown evenly.
Remove once they turn golden brown. Drain on paper
Serve at once, accompanied by sweet-sour sauce.
For the sweet-sour sauce : In a small saucepan, mix together all ingredients for the sweet-sour sauce.
Set over medium-high heat until
thick and the cloudiness has disappeared. In another saucepan, heat 1 tsp. of oil.
Add carrots. Stir for a minute. Add bell pepper, onion,
tomato, ginger and garlic. Stir for 15 seconds.
Pour in the sweet-sour and bring to a boil. Remove from heat. Add a few drops of
sesame seed oil. Pour over fried fish. Serve at once