2 tbsp cooking oil
1 tbsp chopped garlic
2 tbsp.chopped onions
2 cups fried, shredded alumahan, galunggong or other favorite fish
1 sachet MAGGI MAGIC SARAP 8g
2 cups chopped singkamas
1 cup chopped carrots
1/4 green peas
2 tbsp chopped kinchay
10 pieces lumpia wrapper, divided into 2
cooking oil for frying
Heat cooking oil, sauté garlic and onion until limp. Add shredded fish and cook for 30 seconds. Season with MAGGI MAGIC SARAP.
Stir-in singkamas, carrots, peas and kinchay. Cook for another 2 minutes or until vegetables are crisp tender.
Remove from heat and set aside until cool enough to handle. Spoon about 2 tbsp. of fish mixture into the lumpia wrapper. Seal both sides and roll to form into small lumpia, similar to lumpiang shanghai.
Fry in hot oil until golden brown in color. Drain in paper towels to remove excess oil.
Carbohydrates: 8.2 g
Protein: 30.6 g
Fats: 3.9 g
Calories: 323 kcal
GOOD TO KNOW
Including fish at least 2-3 times a week helps providing essential fatty acids for maintaining heart health.
GOOD TO REMEMBER
Adding vegetables in wraps and patties is one way of increasing intake of this food group, especially among picky eaters.