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Lumpiang Galunggong

lumpiang galunggong is a special Filipino snack lumpiang made with cooked galunggong, ginger, carrot, onion, garlic, green chilli, kinchay, all purpose flour, egg. This crispy fried spring rolls, filled with this scrumptious filling will tickle your taste buds


Galunggong is one of the most famous fish in the country, competing with bangus. Imagine competing with the country’s national fish? The powerrr!!

Galunggong is known as the Blue Mackarel Scad in English but in the street, galunggong is known as “GG”.  It is usually prepared by simple frying and then dipped in ketchup or toyomansi. It can also be made into pinatisan, paksiw, escabeche and pinangat.

This fish is super easy to prepare. And most importantly, it is budget-friendly. The size of this fish ranges from small to medium. You can get a lot of pieces in a kilo of fish! Who wouldnt want a healthy, nutritious and delicious budget meal? Extend this meal with ginisang munggo on the side for a complete package.


Fried gg with rice has always been one of my comfort foods. Ggsilog in the morning, Gg with ginisang munggo in the afternoon, and lumpiang galunggong for snacks or dinner.

When cooked, the flesh of the galunggong is super soft. It is much easier to separate the flesh from the fish bones.

Lumpia is one of my favorite ulam slash appetizer. It is my go-to meal whenever I have excess supplies or kitchen leftovers. Haven’t I mentioned that this dish is totally flexible. Anything edible can be made into lumpia!

My very first lumpiang galunggong was made with fried galunggong, which were left after a family outing. I really hate wasting food that’s why I flaked those galunggong and turned them into lumpia. Those ignored galunggong are now a blockbuster! 

Now, I make lumpiang galunggong as a regular snack at our house. Whenever galunggong prices are down, I make sure to buy some kilos. I always make a large batch of ready to cook lumpiang galunggong so we can enjoy it anytime anywhere! Better than processed foods! 


Making a lumpia might be every Pinoy’s talent. Even a young kid knows how to wrap and roll these famous dish.

A lumpia has only two components: the lumpia wrapper and the filling. The filling is what defines the lumpia and either make or break it. In this recipe, we are going to use galunggong as our meat filling.

Get the freshest galunggong you can get. Make sure to remove the guts, gills and intestines of the fish. To extract the flavor of the galunggong and remove the fish smell, stew it in vinegar and ginger.

The next step is to flake the fish. At this point, the flesh is super soft and tender. This step is much easier when using your hands. In this way, you can also feel the fishbones. Chop the other ingredients and combine them with the flaked galunggong to make the filling.

Lay a piece of lumpia wrapper and scoop some filling. Wrap and roll. The last thing to do is to fry until brown and crispy. Serve the lumpiang galunggong with your favorite dip. I recommend a spicy special suka for this. Enjoy!

Lumpiang Galunggong

Course: Fish Recipes




  • 1/2 kilo galunggong

  • 1/4 cup vinegar

  • 1 thumb-sized ginger

  • 1 small carrot (grated)

  • 1 medium onion (minced)

  • 3 cloves of garlic (minced)

  • 2 pieces green chili

  • 1 tablespoon kinchay (chopped)

  • 2 tablespoon all purpose flour

  • 1 medium egg

  • 15 to 20 pieces lumpia wrapper

  • salt and pepper to taste


  • Prepare and wash the galunggong. Remove the guts and gills.
  • Layer the fish in a flat pan and sprinkle some salt. Add the vinegar and the ginger. Pour enough water to cover the fish. Cover the pan and let it cook in 10 minutes using medium heat.
  • When cooked, drain the water. Transfer the fish to a plate. Remove the head and bones of the fish.
  • Transfer the deboned fish into a bowl. Shred the fish into flakes. Add the carrots, onions, garlic, green chilies, kinchay, all purpose flour, salt and pepper. Crack an egg and then mix until well combined.
  • Lay a piece of lumpia wrapper on a clean flat surface. Add around 2 scoops of the fish filling and then wrap and roll carefully. Seal the ends with water. Do these steps with the rest of the ingredients.
  • Heat a lot of oil in a pan. Fry the lumpia using medium heat until golden brown. Flip to cook the other side. Transfer the cooked lumpia to a strainer or paper towel to drain excess oil.
  • Serve the lumpia in a plate together with your favorite dip. Eat it as it is or pair it with some hot steaming rice. Enjoy!

Lumpiang Galunggong Recipe (TAGALOG)


  • 1/2 kilo galunggong
  • 1/4 tasa ng suka
  • 1 luya
  • 1 maliit na carrot (grated)
  • 1 sibuyas (hiniwa ng maliliit)
  • 3 butil ng bawang (hiniwa ng maliliit)
  • 2 piraso ng siling pansigang
  • 1 kutsara ng kinchay (hiniwa)
  • 2 kutsara ng harina
  • 1 itlog
  • 15 – 20 piraso ng lumpia wrapper
  • asin at paminta


  1. Ihanda at linisin ang mga galunggon. Alisin ang hasang at mga lamang loob.
  2. Iayos sa kawali ang mga isda at budburan ng asin. Ilagay ang suka at luya. Lagyan ng tubig hanggang matakpan ang mga isda. Takpan ang kawali at hayaan itong maluto ng 10 minuto gamit ang katamtamang apoy.
  3. Kapag luto na, ilipat ang mga isda sa pinggan. Tanggalin ang mga ulo at tinik.
  4. Ilipat ang mga isda sa isang bowl. Himayin ito ng maliliit. Ilagay ang carrots, sibuyas, bawang, siling pansigang, kinchay, harina, asin, paminta at itlog. Haluin ng mabuti.
  5. Maglatag ng lumpia wrapper sa malinis na flat surface. Maglagay ng 2 kutsara ng ginawang filling at i-roll ang lumpia ng dahan-dahan. I-brush ng tubig ang dulo bago ito isara. Gawin ang mga steps na ito hanggang maubos ang filling.
  6. Magpainit ng maraming mantika. Iprito ang mga lumpia gamit ang katamtamang apoy hanggang maging golden brown. Baliktarin para maluto ang kabilang side. Ilipat ang mga pinritong lumpia sa strainer o paper towel para tumulo ang sobrang mantika.
  7. Ilipat ang mga lumpiang galunggong sa serving plate at ihain kasama ng iyong favorite dip. Papakin o samahan ng mainit na kanin. Enjoy!
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