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Lumpiang Sardinas Recipe: Crispy Filipino Sardine Spring Rolls

Crispy Filipino spring rolls filled with canned sardines, carrots, onion, garlic, spring onions, and optional malunggay leaves. Served with a flavorful tomato-calamansi dipping sauce made from the reserved sardine sauce.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Snack
Cuisine Filipino
Servings 6
Calories 285 kcal

Equipment

  • Mixing bowls
  • Frying pan
  • Small saucepan
  • Fork
  • Spatula or tongs
  • Strainer
  • Measuring cups and spoons

Ingredients
  

For the Lumpiang Sardinas:

  • 2 cans sardines in tomato sauce
  • 1 carrot finely chopped
  • 1 medium onion finely chopped
  • 3 cloves garlic finely chopped
  • 2 tablespoons onion leeks spring onions, or parsley, finely chopped
  • Malunggay leaves optional
  • 2 tablespoons all-purpose flour or breadcrumbs
  • 1 large egg
  • Salt and pepper to taste
  • Small lumpia wrappers
  • Water or egg white for sealing
  • Cooking oil for frying

For the Dipping Sauce:

  • Reserved tomato sauce from the sardines
  • 1/3 cup water
  • 1 tablespoon calamansi juice
  • Cornstarch slurry as needed
  • Salt and pepper to taste

Instructions
 

  • Separate the sardines from the tomato sauce. Reserve the sauce for the dipping sauce.
  • Place the sardines in a mixing bowl and break them into small pieces using a fork.
  • Add the chopped carrot, onion, garlic, spring onions, and optional malunggay leaves.
  • Add the flour or breadcrumbs and egg. Mix until well combined.
  • Season with pepper and a small amount of salt, keeping in mind that the sardines are already salty.
  • Place a lumpia wrapper on a clean surface. Add about 1 tablespoon of filling near the edge closest to you.
  • Fold the sides inward and roll tightly. Brush the edge with water or egg white to seal.
  • Repeat with the remaining filling and wrappers.
  • Heat cooking oil over medium heat. Fry the lumpia in batches until golden brown and crisp, turning them occasionally for even cooking.
  • Remove and drain on a strainer or paper towel-lined plate.
  • For the sauce, strain the reserved sardine tomato sauce to remove fish bits and scales.
  • Place the sauce in a saucepan. Add water and calamansi juice. Bring to a gentle boil.
  • Season with pepper and adjust the salt if needed.
  • Mix cornstarch with water to make a slurry. Gradually add it to the sauce while stirring continuously.
  • Cook until the sauce thickens. Remove from heat.
  • Serve the crispy Lumpiang Sardinas with the tomato-calamansi dipping sauce.

Notes

  • Use sardines in tomato sauce so you can make the flavorful dipping sauce from the reserved sauce.
  • Spicy sardines can be used if you prefer a little heat.
  • Chop the vegetables finely so the filling is easier to wrap.
  • Do not overfill the lumpia wrappers to prevent them from tearing while rolling or frying.
  • Be careful when adding salt because canned sardines are already salty.
  • Make sure the oil is hot before frying to prevent greasy lumpia.
  • Fry in batches and avoid overcrowding the pan.
  • For a cheesy variation, add a thin strip of cheese to each lumpia before rolling.
  • You can substitute or add vegetables such as cabbage or bell peppers.
  • Uncooked wrapped lumpia can be frozen for later cooking.
  • Reheat cooked lumpia in a pan, oven, or air fryer to restore crispiness.
  • Serve immediately with the tomato-calamansi dipping sauce, vinegar with garlic and chili, ketchup, or sweet chili sauce.

Nutrition

Calories: 285kcalCarbohydrates: 25gProtein: 13gFat: 15gSaturated Fat: 4gSodium: 620mgFiber: 2gSugar: 4g
Keyword budget-friendly Filipino recipe, easy Filipino appetizer, Filipino lumpia, Filipino sardine spring rolls, lumpiang sardinas, lumpiang sardinas recipe, sardine lumpia, sardine recipe, sardine rolls
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