Crispy Tuna Shanghai
Crispy Tuna Shanghai is a modern Filipino fusion dish that transforms basic canned tuna into golden-brown spring rolls filled with flaked fish, melted cheese, and crisp vegetables. This clever reinvention of traditional lumpia shanghai substitutes costly ground pork with affordable canned tuna, creating a lighter yet equally satisfying version that retains the characteristic crunch and savory depth of the original. Popular during Lent and among health-conscious diners, these spring rolls showcase how Philippine cuisine continues to evolve while honoring its culinary heritage.
Equipment
- Large mixing bowl (Malaking mangkok) For combining ingredients
- Chopping board (sangkalan) For preparing vegetables
- Sharp knife [Matalas na kutsilyo] For fine chopping
- Deep frying pan (Kawali) At least 3 inches deep for proper frying
- Kitchen thermometer For monitoring oil temperature
- Spider strainer (sandok) For removing lumpia from hot oil
- Wire cooling rack For draining excess oil
- Grater (kudkuran) For cheese and carrots
Ingredients
For the Filling:
- 2 cans 6.35 oz each tuna flakes in oil, well-drained (Tuna sa mantika)
- ¼ cup water chestnuts finely chopped (Singkamas kung walang water chestnuts)
- ¼ cup carrots shredded (Kinudkod na karot)
- ¼ cup red onions finely chopped (Sibuyas na pula)
- Quick-melt cheese strips Eden or similar brand
- Salt Asin and pepper (Paminta) to taste
For Assembly:
- 24 pieces spring roll wrappers Balat ng lumpia
- 2 cups cooking oil for frying Mantika
- Small bowl of water for sealing
Instructions
- Begin by thoroughly draining the canned tuna to remove excess oil. In a large mixing bowl, combine the drained tuna, finely chopped water chestnuts, shredded carrots, and diced red onions. Season the mixture with salt and pepper to taste, stirring gently until well combined.
- Set up your wrapping station with the bowl of filling, spring roll wrappers, and cheese strips within easy reach. Keep the wrappers covered with a slightly damp cloth to prevent them from drying out. Place one wrapper on your work surface in a diamond position.
- Spoon about 2 tablespoons of the tuna mixture near the bottom corner of the wrapper. Place a strip of cheese on top of the filling. Fold the bottom corner up and over the filling, then fold both sides toward the center. Roll the wrapper upward, keeping it tight to prevent oil from seeping in while frying. Lightly wet the top corner with water and seal completely. Set aside and cover with a clean, dry kitchen towel. Repeat this process with the remaining wrappers and filling.
- Heat oil in a deep pan or kawali to 350°F (175°C). To test if the oil is ready, drop a small piece of wrapper in – it should bubble gently and rise to the surface. Carefully place 4-5 lumpia in the hot oil, making sure not to crowd the pan. Fry for 3-4 minutes, turning occasionally, until they turn golden brown and crispy.
- Remove the cooked lumpia using a spider strainer or slotted spoon and place them on a wire rack to drain excess oil. Never drain on paper towels as this will make them soggy. Let cool for a few minutes before serving with your preferred dipping sauce.
- Remember to bring the oil back to temperature between batches and maintain the heat at 350°F for consistently crispy results. The entire recipe should take about 40 minutes from start to finish, including prep time.
Tips from Lola's Kitchen
- Keep wrappers covered with damp cloth while working to prevent drying
- Don't overfill - use about 2 tablespoons per roll
- Roll as tightly as possible to prevent oil from seeping in
- Let filling cool completely before wrapping
- For extra crunch, double-wrap important pieces