Clean the fish. Fillet, remove bones and flake. Season with salt and pepper. Heat oil in pan; sauté garlic until brown. Then add onion and sauté until transparent. Stir in 1/4 cup tomatoes; cook until soft. Stir in flaked fish and cook until opaque. Add lemon juice, peas, raisins and remaining tomatoes; cook for 1 or 2 minutes more. Cool.
Meanwhile, separate wrappers; arrange in single layer and cover with damp cloth to prevent drying. To assemble, place wrapper in front of you with corners turned so it forms a diamond. Place 2 tablespoons filling on wrapper about 2 inches above the bottom corner. Roll the point away from you and around the filling, folding in the sides and pinching them together at the middle. Moisten with slightly beaten egg and seal edges. Set aside. Repeat until all wrappers are filled.
In a heavy, deep frying pan, heat 2 cups of vegetable oil. Place several lumpia in pan and brown on all sides, about 3 to 4 minutes. Remove and drain on paper towels. Repeat until all lumpia have been cooked.
To make sauce, combine vinegar, black pepper and garlic in a bowl and mix well. Serve with lumpia for dipping.
- 1 Pound milkfish, tilefish or sea bass
- Salt and freshly ground pepper
- 1 Tablespoon vegetable oil
- 1 Teaspoon minced garlic
- 1/3 Cup minced onion
- 1/2 Cup cubed ripe tomatoes, divided
- 1 Teaspoon lemon juice
- 2 Tablespoons cooked green peas
- 2 Tablespoons minced California raisins
- 18 lumpia wrappers or 24 eggroll wrappers
- 1 egg, slightly beaten
- 2 Cups vegetable oil; for frying
- 2 Tablespoons distilled vinegar
- Black pepper; to taste
- 2 cloves garlic, minced