Lumpiang Hanoi recipe

4 slices fish (dorado or any lean fish)
6 cloves garlic, crushed
1 pc large onion, chopped
1/4 kilo carrot, coarsely grated
1 pouch (200g) Del monte tomato sauce
70g sotanghon cut 2" long, rinsed
4 stalks green onions, chopped
34 pcs medium lumpia wrapper

Vinegar Dip:
1/3 cup red cane vinegar
3 cloves garlic, minced
4 peppercorns, crushed
3/4 tsp rock salt
2 1/8 tsp white sugar


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