INTRODUCTION

“Shanghai Fish Rolls is a great alternative when

looking for meatless meals. Golden, crunchy and
filled with milk fish flakes sauteed with ginger,
garlic, onion, celery, carrot, green bell pepper
and parsley, they’re absolutely delightful.”

Spring rolls or lumpiang shanghai is usually made

with pork but this shanghai fish rolls is another
version using fish flakes as filling. I used
milkfish (bangus) on this recipe but you can use
any fish of your choice. Although, it is a bit of
work in deboning the fish, it is really tasty and
worth the effort. To make preparation simpler, you
can also use marinated boneless bangus which are
available at the grocery stores.

You can serve these as an appetizer or a midday

snack and also perfect pair for steamed rice or
with pancit. To get the best experience, serve them
hot and accompanied with dipping sauces such as
such as spicy vinegar, sweet and sour sauce or
ketchup.