Crispy Tuna Shanghai

Crispy Tuna Shanghai are quick, easy to make, cheesy, and tasty! These fish spring rolls are a healthier and cheaper alternative to meat lumpia and are delicious as a snack, appetizer, or main dish.

If you love Lumpiang Shanghai but limit your meat intake, try these crispy, cheesy tuna spring rolls! They're a great alternative to pork Shanghai and perfect for the Lenten season.

You get a healthier and less fat lumpia without sacrificing the crunchy texture and savory taste you love from the classic. And for far cheaper, too!

Tuna shanghai ingredients

I already have a fish lumpia recipe on the blog, but although delicious, it requires more work. This tuna version is far simpler and has pantry ingredients you probably already have.

• Canned tuna- the recipe uses canned tuna flakes in oil, as I find it more moist and flavorful. Chunks/flakes packed in brine or water or white albacore are also good options. You can also use fresh tuna to make the spring rolls. Grill or pan-fry tuna steaks until fully cooked, flake, and combine with the filling ingredients.
• Water chestnuts- adds crunch; if not available, you can substitute jicama (singkamas)
• Carrots and red onions- chopped bell peppers, celery, or green onions are also great additions for extra color and texture.
• Shredded Cheese- for creamy taste. I like to use Eden brand, but any processed filled cheese or quick-melt cheese will do
• Cayenne pepper or chili powder- optional; add one teaspoon of cayenne or chili powder to the tuna mixture if you want a kick of spice
• Lumpia wrappers- for a light and crispy texture, use spring roll wrappers
• Oil- use oil with a neutral flavor and high smoke points, such as grapeseed, canola, or safflower oil

Cooking steps

1. Make the tuna filling. Combine tuna, water chestnuts, carrots, and red onions in a bowl. Drain the canned tuna well; extra moisture could make the lumpia soggy and tear the wrappers. Season with salt and pepper to taste.
2. Assemble the spring rolls. Separate spring roll wrappers into individual sheets and place one sheet on a flat working surface. Spoon tuna filling on the bottom part of the wrapper and top with a slice of cheese. Fold the wrapper over the filling and then fold sides. Roll tightly into a log and lightly dab with water to seal completely. 
3. Repeat. Continue wrapping the remaining mixture. While working, cover the wrappers with a damp paper towel to prevent them from drying out.
4. Deep-fry. Heat the oil to an optimal temperature of 350 F to 375 F. Too hot, and the wrappers will burn before sufficiently cooking; too low, and the lumpia will absorb a lot more grease. Add the tuna lumpia in a single layer and deep-fry, turning as needed, until golden and crunchy. Cook in batches as needed to prevent the oil from plummeting, and bring the oil back up to 350F before adding the next round.
5. Drain and serve. Remove them from the pan and drain on a wire rack set over a baking sheet or in a fine-mesh sieve set over a bowl to catch oil drips. Do not drain on paper towels, or they'll get soggy with the steam. Serve immediately with a choice of dipping sauce.

Serving suggestions

Crispy tuna Shanghai is delicious as an appetizer, snack, or main dish. Serve with your dipping sauce, such as sweet chili sauce, banana ketchup, sweet and sour sauce, or spicy vinegar.

How to store

As with most fried foods, fried lumpia are best enjoyed freshly cooked as they lose their crispness over time.

• Refrigerator- store them unfried in resealable bags and refrigerate for up to 3 days.
• Freezer- arrange the unfried lumpia in a single layer with some space in between on a baking sheet. Wrap tightly with cling wrap and freeze for about 30 minutes to an hour or until firm. This step will prevent them from sticking together. When frozen, transfer to a resealable bag and freeze for up to 3 months.
• Fry- do not thaw. The lumpia can be fried still frozen.