Lumpiang Hanoi

Ingredients:
300 g dorado, dalagang bukid or any lean fish
4 cloves garlic, crushed
1 pc medium onion, chopped
1 pc large carrot, coarsely grated
1 can (140 g) tomato sauce
50 g sotanghon cut 2" long, rinsed
3 stalks green onions, chopped
24 pcs medium lumpia wrapper

Vinegar Dip:
1/4 cup red cane vinegar
2 cloves garlic, minced
3 peppercorns, crushed


Directions:
1. Sprinkle fish with 1 tsp calamansi juice. Cook in 1/4 cup water for 5-10 minutes. Drain and flake. Set aside.
2. Saute garlic, onion and carrot. Add tomato sauce and 3 tbsp water. Cook for 5 minutes. Add sotanghon and fish. Cook for another 3 minutes. Season with salt and pepper to taste. Add green onions.
3. Wrap every 2 tbsp of sauteed mixture in lumpia wrapper. Roll and seal edges. Fry until golden brown. Drain on paper towel. Serve with dip.

Makes 24 pieces.
It is rich in Vitamin A - for good eyesight.
To ensure freshness, drain in paper towels before packing in airtight containers.


Source: Del Monte Kitchenomics