Lumpiang Sardinas
2 cans Sardines in Tomato Sauce, drained and flaked, sauce reserved
1 onion, minced
2-3 cloves garlic, minced
1 tbsp. kinchay or coriander, chopped
1 carrot, minced
Tofu, fried and slightly mashed
Scallion, chopped (optional)
1 small singkamas, minced (optional)
1/2 tsp. liquid seasoning (optional)
Salt and Pepper to taste
Lumpia wrappers
For the lumpia sauce:
Sauce from the 2 cans sardines
1 tbsp. cornstarch diluted in 3 tbsp. water
1 tbsp. calamansi juice
1/3 cup water
1 tbsp. sugar (add more if you like it sweet)
Salt and Pepper to taste
Instructions:
In a mixing bowl, add in all the ingredients for the lumpia filling. Mix until well combined.
Put 1 tbsp. of the lumpia filling on the center of the wrapper. Roll halfway then fold the sides to prevent spilling of the filling and roll again until it’s fully wrapped. Seal the edge with a dab of water.
Repeat the procedure to the rest of the filling and wrappers.
Fry until golden brown.
Lumpia Sauce:
Combine the sardines sauce, water, calamansi juice, sugar, salt and pepper in a saucepan then bring to a boil. Pour the cornstarch slurry and continue stirring until the sauce thickens. Serve with Lumpiang Sardinas. 😊
*yields 18-20 rolls