TUNA LUMPIA

INGREDIENTS
 Canned tuna– I like to use tuna flakes in oil as I find it more moist and flavorful. Feel free
to use chunks/flakes in brine or water if you prefer.
 Water chestnuts– adds crunch; if not available, you can substitute jicama (singkamas)
 Carrots and green onions– for color and texture; you can also add or swap with diced bell
peppers, celery, or red onions
 Shredded Cheese– for creamy taste; I like to use Eden brand but any processed filled
cheese or quick-melt cheese will do
 Cayenne pepper or chili powder– optional; add 1 teaspoon of cayenne or chili powder to
the tuna mixture if you want a kick of spice
 Lumpia wrappers– for light and crispy texture, use spring roll wrappers
 Oil– use oil with a neutral flavor and high smoke point such as grapeseed, canola, or
safflower oil.

ILUSTRATION

PROCEDURES
1.In a bowl, combine tuna, water chestnuts, carrots, and green onions. Stir
to combine, breaking tuna into smaller pieces.
2. Season with salt and pepper to taste. Stir well.
3.Add cheese. Stir well to combine.
4.Separate spring roll wrappers into individual sheets, Arrange a wrapper
on a flat working surface.
5.Spoon tuna filling on the bottom part of the wrapper, fold the wrapper
over the filling and then fold sides. Roll tightly into a log and lightly dab with
water on the end to completely seal. Repeat with the remaining mixture.
6.In a wide pan over medium heat, heat about 1-inch deep of oil. Add tuna
lumpia in a single layer and deep-fry, turning as needed, until golden and
crunchy.
7.Remove from pan and drain on a wire rack. Serve immediately with a
choice of dipping sauce.