Here’s another lumpia recipe that is worth a try. We will be using the canned Spanish sardines as the main ingredient. Since it is typically spicy, it makes this dish even more delicious. In order to complete the lumpia stuffing, we will be adding carrots and potatoes.
Here’s how to cook Spanish Sardines Lumpia:
1 cans Spanish Sardines (oil drained, reserved)
1 medium sized Carrots (finely chopped)
1 medium sized Potato (finely chopped)
1 medium sized Onion (finely chopped)
3 cloves Garlic (minced)
1 tsp. Ginger Extract
1/2 cup Green Onion (chopped)
- Using Spanish sardines oil, saute onion and garlic.
- Add in the Spanish sardines. Give it a good stir while slightly mashing it. Pour in the ginger extract.
- Then add the green onions, carrots and potatoes. Season with salt and pepper. Cook for about 5 minutes, set aside and allow the mixture to cool.
- Start wrapping. Scoop about a tablespoon of mixture. Put it on the edge of the lumpia wrapper. Roll and flip the edges to seal. Finally, use water of seal the lumpia completely.
Dip: Pinakurat with garlic, fresh chilies and green onions.
Note from Delish:
The first time I tried this recipe, I fell in love with it. It’s easy to prepare and absolutely mouthwatering. You might want to add other vegetables to it, but I’m good with carrots and potatoes.
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