Bangus Spring Rolls With Sambal Sauce Are A Thing, And It’s Something You Should Try For Yourself

If you’re Filipino, it’s impossible to think of dim sum without crispy spring rolls — aka lumpiang shanghai — coming to mind. A quintessential treasure of Chinese cuisine, what makes this bite-sized appetizer so special is its simplicity given that it only takes a wrapper, a seasoned filling and the option of an accompanying dip.

Sambal sauce is best known to set your taste buds on fire as a condiment made of chili, spice and everything nice. Likewise, it never hurts to add a little more attitude to your dish.

Can you now picture the taste and zest when the lumpia and sambal sauce collide to make one mouthwatering appetizer? Follow through our red hot special Crispy Fish Spring Rolls recipe to know the answer—even Adele approves of this dip!

Crispy Fish Spring Rolls With Sambal Sauce


250g Sarangani Bay Milk Fish Fillet(minced)

2 tbsp cooking oil

1/2 cup chopped onions

1/2 cup chopped wood ear mushrooms

1/4 cup chopped carrots

1 cup vermicelli noodles (soaked in hot water)

2 tbsp soy sauce

salt and pepper to taste

20 pcs lumpia wrapper

cooking oil for deep frying


Saute in oil onions, carrots and minced bangus. Add wood ear mushrooms. Stir in noodles and soy sauce. Season with salt and pepper. Allow to cool before wrapping.

Place filling at the center of each rice wrapper. Roll tightly and seal with water.

Heat cooking oil. Carefully fry each piece until golden brown and crisp.

For the sauce, sauté in oil shallots, garlic and shrimp paste. Add chili sauce, sugar and lime juice and cook until well heated thru. Cool. Serve with the spring rolls.

Sambal Sauce:

1 tbsp minced garlic

2 tbsp corn oil

½ cup hot chili sauce

2 tbsp shrimp paste

¼ cup shallots, chopped

1 lime (juice extracted)

2 tbsp sugar

* Serving Size: Make 16 pieces