CRISPY FISH ROLLS

Ingredients:

3/4 KG DALAGANG BUKID, FILLETED
1 TBSP CALAMANSI JUICE
2 STALKS KINCHAY, CHOPPED
2 SQUARES TOKWA, HALF FRIED AND CHOPPED
1/2 PC CARROT, CHOPPED
150 G PORK FAT CHOPPPED
1 PC EGG, BEATEN
1 PC MEDIUM ONION, CHOPPED
1/4 CUP ALL PURPOSE FLOUR
1 POUCH (115g) TOMATO SAUCE
2 TBSP SOY SAUCE
48 PC LUMPIA WRAPPERS

SCRAPE FLESH OFF FISH. REMOVE BONES. MIX WITH CALAMANSI JUICE, 1/2 TSP IODIZED ROCK SALT, AND KINCHAYCOMBINE WITH REMAINING INGREDIENTS.. SEASON WITH 1/4 TSP PEPPER. MIXWRAP TABLESPOON OF MIXTURE IN LUMPIA WRAPPER. FRY UNTIL GOLDEN BROWN. SERVE WITH KETCHUP.

Tsarap ulit.