Ingredients:

1 can x 425g  SABA Mackerel in Natural Oil, drained, flaked

1 clove   Garlic, finely chopped

1 pc    White Onion, finely chopped

3 Tbsp   Green Onion (sang), finely chopped

1 pc, small  Carrots, finely chopped

1/4 tsp   Iodized Salt

1/4 tsp   Black Pepper

20-25 pcs  Lumpia wrapper, small size

 

Cooking oil for deep frying

Procedure:

1. In a bowl, combine mackerel, garlic, white and green onion, carrots, iodized salt and black pepper. Mix well.
2. On a flat surface, lay out one piece of lumpia wrapper and scoop about 1/2 tablespoon of the filling. Place the filling about an inch from the edge, tuck the sides and tightly roll. Seal with water. Repeat for the rest of the mixture.
3. Heat cooking oil. Fry until golden brown. Drain excess oil.
4. Serve mackerel lumpiang shanghai with sweet chili sauce.