We tweaked the classic spring roll by adding fish, mushrooms, and vermicelli noodles to the filling. Roll with it!
Serves 4 Prep Time 20 minutes Cooking Time 15 minutes
100 grams vermicelli noodles
1 tablespoon peanut oil, plus extra for deep-frying
250 grams mixed Asian mushrooms (shiitake and oyster), finely chopped
1 carrot, shredded
2 stalks green onion, finely sliced
1 (3/4-inch) piece ginger, peeled and finely chopped
500 grams skinless firm white fish (like cream dory or labahita), cut into 12 equal strips
12 (8.5x8.5-inch) lumpia wrappers
dipping sauce of choice, to serve (see tip)
1. Soak noodles in just-boiled water following package directions. Drain and chop. Transfer to a bowl.
2. Heat 1 tablespoon oil in a large frying pan on high heat. Sauté mushrooms, carrot, green onions, and ginger for 4 to 5 minutes until mushrooms are soft. Add mixture to noodles; mix well and let cool.
3. Place a lumpia wrapper on a flat surface with the corner pointing toward you. Place a heaping tablespoon of the mixture on the corner. Top with a strip of fish. Brush the edges of the wrapper with water. Fold corner over the filling, then roll up firmly, folding the edges in. Place on a tray, seam side down. Repeat with remaining ingredients to make 12 rolls.
4. Heat oil in a wok or deep saucepan on high heat. Deep-fry spring rolls in 2 batches, 3 to 4 minutes each, turning until golden. Drain on paper towels. Serve with dipping sauce on the side.
