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Smoked Fish (Tinapa) Vermicelli Spring Roll with Pickled Mango

Indulge in the perfect crunch and zing with our savory Smoked Fish Vermicelli Spring Rolls featuring a tangy Pickled Mango twist! 😋🌟


  • 1 pc smoked fish (tinapa), medium size

  • 1 pack of vermicelli, small

  • 3 cloves garlic, chopped

  • 1 onion, small, chopped

  • 10 pcs lumpia wrapper

  • 5 pcs Pik-a-Pikel pickled mango, thinly sliced

  • ¼ cup Pik-a-Pikel pickled mango brine

  • ¼ paprika

  • ¼ granuated garlic

  • ¼ granulated onion

  • ¼ cup slurry (1 part cornstarch to 2 parts cold water)

  • ¼ cornstarch

  • Salt & Pepper to taste

  • Oil

  • Water


  1. Cook the vermicelli according to its packaging instructions.

  2. Saute tinapa, garlic, and onion on medium heat.

  3. Add the cooked vermicelli and set the heat to low.

  4. Mix until everything is incorporated.

  1. Simmer paprika, garlic powder, onion powder, and pickled mango brine on low heat.

  2. Stir the sauce and gradually add slurry until the sauce thickens.

  1. Place a spoonful on a wrapper

  2. Roll and close then seal with the cornstarch and water mixture

  1. Fry spring rolls until golden brown on each side.

  2. Drain on a paper towel-lined plate.

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