INGREDIENTS:
- 6 pcs galunggong, cleaned, gutted, and heads removed
- 6 pcs dried shiitake mushrooms
- 1 cup water chestnuts, chopped
- 2 cups Chinese celery, chopped
- 1/2 cup soy sauce
- Water
- 1 pcs small onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- Salt and black pepper, to taste
- Cooking oil
- 24 pcs springroll wrappers, separated into individual sheets
HOW TO COOK:
- Place the shiitake mushrooms in a bowl and soak in warm water for about 30 minutes or until softened.
- Remove from the water and squeeze excess liquid then finely chop and set aside.
- Combine the galunggong, soy sauce, and enough water to cover fish in a cooking pot.
- Place over medium heat and bring to a boil (remove any scum that floats on top).
- Cook for about 5 to 7 minutes or just until fish can be easily flaked from the bones but not falling apart.
- Remove fish and discard liquid then let it cool.
- Once cool to touch, flake flesh, discarding the heads and bones.
- Pour and heat (over medium heat) about 1 tablespoon of oil in a skillet.
- Add- in the onions and garlic and cook until aromatic.
- Add- in the water chestnuts, shiitake mushrooms, and Chinese celery.
- Cook until celery is just wilted.
- Add- in the flaked fish and cook until just heated through.
- Season with salt and pepper to taste then remove from pan and drain excess liquid, if any.
- On a flat working surface, lay wrapper like a diamond.
- Spoon about 2 tablespoons of fish mixture on the middle of the wrapper.
- Fold the bottom pointed end of wrapper over filling.
- Fold side ends of the sheet inward and roll into a log.
- Wet the pointed edge of the wrapper to completely seal.
- Repeat steps 14 to 18 with the remaining mixture.
- In a skillet, over medium heat, heat about 1 inch deep of oil.
- Add- in the spring rolls and deep fry, turning once or twice, for about 3 to 5 minutes or until golden brown and crisp.
- Drain on a wire rack set over a baking sheet. Serve immediately with spiced vinegar.
IMAGE: nestleclub.com.ph
Also try: Lumpiang Sotanghon
