INGREDIENTS:

• about 750 grams of cooked (steamed, broiled, grilled or fried) fish, deboned and flaked
• 1 carrot, peeled and grated
• 1 small bunch of onion leaves, finely sliced
• half a head of garlic, peeled and finely minced
• 1-1/2 tsps. of salt
• lots of freshly ground pepper
• 1/2 c. of coconut milk powder (available in supermarkets)
• a pack of lumpia (spring roll) wrappers, about 20 pieces
• 2-3 c. of vegetable cooking oil for deep frying

INSTRUCTIONS:

1. Placed the first seven ingredients in a bowl and mix lightly with a fork.
2. Fill each spring roll wrapper with a teaspoonful of the filling, tucking in the sides as you roll and sealing the edges by dabbing them with a little water.
3. Heat the vegetable oil in a frying pan (a wok is really ideal) until it starts to smoke. Fry 5-6 spring rolls at a time, rolling them in hot oil as they cook for even browning.
4. Drain on several layers of absorbent paper towels. Serve at once.
5. For an even better experience, serve the lumpia with vinaigrette as a dipping sauce.