Crunchy and yummy tuna fish rolls synonymous to Pinoy celebrations.

Century Tuna Lumpiang Shanghai


1 – 184 grams Century Tuna Chunks in Vegetable Oil, drained
⅓ cup finely chopped carrots
⅓ cup chopped spring onions
2 tablespoons breadcrumbs
egg, lightly beaten
1 tablespoon soy sauce
¼ teaspoon ground black pepper
10 to 12 sheets lumpia wrapper


Combine in a bowl, the tuna, carrots, spring onions, breadcrumbs and egg. Season with soy sauce and pepper. Mix well. Spoon about 2 tablespoons of filling on lumpia wrapper. Roll up tightly and seal ends with water. Repeat using the remaining ingredients. Fry in hot oil until golden. Cut into 2-inch pieces before serving and serve with catsup.

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