Pro Tips
**Chef's Tips & Troubleshooting:**
- Keep the filling completely dry before wrapping — excess moisture makes wrappers soggy.
- Fry at medium-high heat for golden color without burning.
- For lumpiang sariwa, use rice paper wrappers and soak them just until pliable, not mushy.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Crispy Tuna Shanghai
Crispy Tuna Shanghai are quick, easy to make, cheesy, and tasty! These fish spring rolls are a healthier and cheaper alternative to meat lumpia and are delicious as a snack, appetizer, or main dish.
Instructions
- Mix tuna, water chestnuts, carrots, and red onions. Stir to combine, breaking tuna into smaller pieces.
- Mix in salt and pepper until it suits your preference. Stir it through.
- Separate spring roll wrappers into individual sheets, Arrange a wrapper on a flat working surface.
- Spoon tuna filling on the bottom part of the wrapper and top with a slice of cheese. Fold the wrapper over the filling and then fold sides. Roll tightly into a log and lightly dab with water on the end to completely seal. Repeat with the remaining mixture.
- Set a large pan on medium heat, heat about 1-inch deep of oil. Add tuna lumpia in a single layer and deep-fry, turning as needed, until golden and crunchy.
- Take them out of the pan and drain on a wire rack. Best served right away with a choice of dipping sauce.
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Pro Tips & Troubleshooting
- Keep the filling completely dry before wrapping — excess moisture makes wrappers soggy.
- Fry at medium-high heat for golden color without burning.
- For lumpiang sariwa, use rice paper wrappers and soak them just until pliable, not mushy.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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