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Sardines Lumpia

Sardines Lumpia


• Mega Sardines in Tomato Sauce 155g

• 2 cloves Garlic, minced

• 1 medium size Onion, minced

• 1 medium size Carrots, minced

• Kinchay, minced

• 2 tbsps. Soy sauce

• Salt & Pepper to taste

• 1pc Egg

• 1/4 cup All purpose flour

• Lumpia Wrappers

• Cooking oil

Lumpia Sauce:

• Sauce from the Mega Sardines in

Tomato Sauce

• Salt & Pepper to taste

• Cornstarch – diluted in water

• Calamansi/lemon juice

• Water

• Sugar



• Drain the Mega Sardines in Tomato Sauce and reserve the sauce

• Put the sardines in a mixing bowl or a deep plate and flake the sardines. Slightly mash the fish.

• Add the carrots, kinchay, garlic, onion, salt & pepper, soy sauce, flour and egg. Mix the ingredients until well combined.

• Lay a piece of lumpia wrapper in clean surface and put 2 Tbsp. of the lumpia filling on the center of the wrapper.

• Shape the filling into log shape and roll halfway then fold the sides to prevent spilling of the filling and roll again until it wraps the lumpia. Seal the edge with a dab of water.

• Do the same procedure on the rest of the filling and wrappers and set aside in a plate.

• Heat cooking oil in a frying pan and deep fry the lumpia until golden brown. Set aside in a plate.


For the lumpia sauce:

• Combine the sardines sauce, calamansi juice, water, sugar, salt and pepper in a saucepan then bring to a boil.

• Then pour the cornstarch slurry and continue cooking. Stir until the sauce is thick. Serve with the lumpiang sardines and enjoy.

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