Filipino Fish Lumpia

Ingredients:
2 cups flaked cooked rainbow trout or salmon
1 tablespoon vegetable oil
1 medium-sized onion, finely chopped
1 medium-sized tomato, finely chopped
2 stalks green onion, sliced finely
salt and papper to taste
thin egg roll (turn pia) wrappers
vegetable oil for frying egg rolls

Method:
In a non-stick skillet over medium heat, sauté onion, green onions and tomato in oil. When tomato pieces are soft, add flaked fish. Season with salt and pepper to taste.

Simmer for 3-5 minutes or just until flavor is well blended. Stir occasionally while cooking. Set aside. Let cool. Take small portions of the mixture and wrap in egg roll wrappers.

Wrapped egg rolls should be thin, about 1/2 inch in diameter. In a pan over medium high heat, fry egg rolls in enough oil until browned on both sides. Drain on paper towel.

Serve warm as an appetizer or a side dish. If desired, serve with banana sauce.