If you are searching for a very cheap filling to make your lumpiang shanghai, I think this recipe is what you are looking for. Specially now that we are staying at home and if you are on of the lucky ones that have received a relief package from your local government and I’m sure one of the items there are canned sardines.
This month is very memorable because of the pandemic we are experiencing these times and one of the dish I think would be suitable is making this lumpiang sardinas. Instead of just pouring the contents in a plate and eating it right away, I think turning it to an appetizing lumpiang sardinas would make your lunch or dinner more satisfying. So don’t just stand there, cook this right away!
Lumpiang Sardinas: The Budget-Friendly Culinary Treat
Here is an easy, budget-friendly, and delicious recipe to prepare. With everyone staying at home these days, it is the perfect recipe to stretch pantry staples without compromising on flavor. Chances are you’re one of us who got relief packages from your local government, and somehow, sardines have become part of the staple that’s lurking in your cupboard. Instead of just serving them right from the can, why not elevate them into something truly special?
This recipe was introduced to me first by my uncle, Tito Boy. He had managed to come up with satisfying meals that always brought the family together in crunch times, especially when money was scarce. I vividly remember hanging around and watching how he’d transform simple ingredients into mouthwatering dishes. One day, while we were all gathered in the kitchen, he came up with this creative twist on lumpia – using sardines instead of the usual pork filling. It was one of those memorable meals that made us appreciate how versatile and delicious canned sardines can be.
Making the Most of Pantry Staples
Lumpia is one of those dishes close to the heart of many Filipinos, and each family has its version of this beloved snack or appetizer. Traditionally filled with pork, vegetables, or even shrimp, lumpia is a crowd favorite at parties, gatherings, and family dinners. However, fresh ingredients are not always really and easily available during the pandemic; sardines in cans are a great substitute. My cousin Grace, a nurse from Cavite, said this recipe became a staple during their lockdown times. With her very long working hours and barely any time to prepare elaborate meals for dinner, she found herself turning to this heartwarming dish for its simplicity.
The magic of this lumpia is balance. You’d want the sardines to retain its shape yet flavor it in such a way that isn’t too mushy. So it should be well-drained from the sardines, lightly flaked with the fork. That is what Tito Boy kept telling us: “You don’t want it to look like it’s been through a blender!” Just enough flaking to retain the desirable texture.
The Simple Ingredients That Pack a Punch
What I love about this lumpia version is that, actually, it doesn’t really call for too much formal ingredients. A good amount of what you probably need could already be found in your kitchen. Apart from the sardines, what you will need is grated carrots, onions, garlic, kinchay or Chinese parsley, and a little flour and egg to bind everything together. These add texture and a pop of color along with a burst of freshness to complement the rich, savory flavor of the sardines. If you have a liquid seasoning in your pantry, like my Nanay does, a dash or two really brings out the umami in the filling.
Indeed, making the filling roll into the lumpia wrapper seems to be an art. I watched how my mother and aunts did it so precisely, and they can make it look so easy. Well, though, do not worry about your rolls not being perfect; they’ll still taste great as long as you tuck in the sides of the wrapper and seal them with a little bit of water, so they will not open up when fried.
A Golden Brown Treat
The frying part is where the magic happens. Heating your oil in a pan and watching the lumpia turn into a beautiful golden brown serves as a reminder of family dinners- especially fiestas and during those unexpected, dropped-by guests. There’s just something about the crispy exterior and soft, savory filling inside that makes lumpia irresistible. Every mouthful is a combination of textural and flavours that results from the crunch of the wrapper and the softness and taste of the sardine mixture. It’s simple, but very satisfying.
It cannot be lumpia if not accompanied by its excellent complement: sauce. While the classic sweet chili sauce is always most preferred, for this recipe, you may go a little further in preparing a sauce by using the tomato sauce of the sardine. You may just mix this with calamansi juice, a little sugar, and cornstarch to thicken it. The results are tangy, a little bit sweet, and so good for dipping into with the fried rolls. My sister Leah, who visited Manila just a few weeks ago, often prepares more sauce as she likes the way it gives the dish an extra flavor.
A Dish Born of Ingenuity and Resilience
Lumpiang Sardinas is also more than just a way to use up canned sardines because it reflects the resourcefulness of Filipino cooks. To keep adapting and making do has been something we learned over generations, turning simple ingredients into warm comforters and feeders both of body and soul. The dish is especially timely in times of uncertainty. It reminds us, even the most humble ingredients can bring warmth and satisfaction to the table.
Next time you stare at a can of sardines, don’t think twice about trying out this recipe. It is fast, budget-friendly, and very much a taste from home. Be it whether one cooks for him or for his family, the lumpia sardinas is sure to become a new favorite of the household. This also presents a great opportunity in exposing kids or beginners to the fun of cooking-after all, nothing beats the feeling of seeing loved ones enjoy a meal made with love.
How to Cook Lumpiang Sardinas
Ingredients
- 2 small cans sardines in tomato sauce
- 1 piece onion minced
- 2 cloves garlic minced
- 1 Tbsp. kimchay or coriander chopped
- 1/2 tsp. salt or to taste
- 1/4 tsp. black pepper powder
- 1/2 tsp. liquid seasoning
- 1 raw egg
- 1 Tbsp all-purpose flour
- 12 to 14 pcs lumpia wrappers
- cooking oil for frying
For the lumpia sauce:
- Sauce from the 2 cans sardines
- salt and pepper to taste
- 1 Tbsp. cornstarch diluted in 3 Tbsp. water
- 1 Tbsp. calamansi juice or lemon juice
- 1/3 cup water
- 1 Tbsp. sugar
Instructions
How to Cook Lumpiang Sardinas
- Drain the sardines using a strainer and reserve the sauce.
- Put the sardines in a deep plate and flake the sardines using a pair of forks. Don't mash the sardines or it will look disgusting.
- Get a mixing bowl and add in the flaked sardines, carrots, onion, garlic, kinchay, salt, pepper, liquid seasoning, flour and egg. Mix the ingredients until well combined.
- Lay a piece of lumpia wrapper in clean surface and put 2 Tbsp. of the lumpia filling on the center of the wrapper.
- Shape the filling into log shape and roll halfway then fold the sides to prevent spilling of the filling and roll again until it wraps the lumpia. Seal the edge with a dab of water.
- Do the same procedure on the rest of the filling and wrappers and set aside in a plate.
- Heat cooking oil in a frying pan about an inch deep and fry the lumpia until golden brown. Approximately 5 minutes per batch. Drain in a paper towel lined plate.
- To make the lumpia sauce: Combine the sardines sauce, calamansi juice, water, sugar, salt and pepper in a saucepan then bring to a boil.
- Then pour the cornstarch slurry and continue cooking. Stir until the sauce is thick. Serve with the lumpiang sardines and enjoy!
Video
Notes
Cooking Tips:
Drain the Sardines Properly
Before frying the sardines for your filling, make sure to drain out all water to avoid a soggy lumpia. That is, you get a filling that doesn't break apart on your hands, which is nice and crisp in the wraps. You can save the sauce and use it as dipping sauce later on, which makes the dish richer without wasting a thing.Do not Overfill the Wrapper
Do not pack the filling too tightly into the wrapper when making lumpia. Overfilling will crack your wrapper or you will have trouble sealing it. Keep it modest, like about 2 tablespoons, for easy rolling and well-balanced bites.Fry in Small Batches for Even Cooking
Fry small amounts of lumpia so it would have a golden crispy exterior. Overcrowding will drop the oil temperature, which would make your rolls greasy and unevenly cooked. This is why you must leave enough space between each roll so that they can fry evenly and crisp up.
