“Sardinas” Lumpiang Shanghai

Sick and tired of de latang sardinas and want to make it less boring? Try turning it into lumpiang Shanghai. It is a cheap and practical alternative for a quick meal and make-ahead baon idea. It is cheap yet tasty and can be stored frozen for later.

Paired them with banana ketchup and mayo dip. You can dip it in plain ketchup, sweet chili sauce or even spiced vinegar.

Ingredients:

3 cans sardines

1 carrot finely diced

1 cup dried shiitake mushrooms, rehydrated and chopped

1 cup frozen spinach, thawed and chopped

2 onions, finely chopped

1 head garlic, finely chopped

2 tsp dried parsley (optional)

2 tsp oyster sauce

2 tsp salt

2 tsp ground black pepper

1 tsp paprika (optional)

1 egg, beaten

2 green chilis, deseeded, finely chopped (optional)

spring roll wrappers

oil for frying

Method:

Drain sardines and coarsely mash the meat.

Combine all the ingredients and mix well. I have mentioned some optional ingredients but I added them to this recipe because they make the sardines less “fishy”. I wished I added 2-3 more green chilies because they weren’t spicy at all and in fact added some freshness to the flavor.

Grab a spoonful and wrap it in spring roll paper. Seal edges with water.

Deep fry in cooking oil until crisp and lightly golden. Serve with your favorite dip.

Bonus tip:

Don’t throw the tomato sauce from the can. Instead turn it into a vegetable stew to be served as side dish. In this case I used upo or white squash.

1. Saute garlic, onion, ginger and tomato until. Season with 1 tbsp of fish sauce.

2. Add the tomato sauce and squash.

3. Simmer on medium heat until veggies are slightly translucent.

4. Season with a tsp of oyster sauce and crushed black pepper.

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