Bangus / Tofu Sisig Spring Roll

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Another easy to cook, affordable and healthy recipe!

Recipe by: Chef Pablo “Boy” Logro


  • 2 Small Block of Tofu
  • 3 tablespoon of Mayonnaise
  • 1/4 cup of chopped Onion Chives
  • 1 Siling Haba (minced)
  • 8 cups of Baguio Pure Vegetable Oil
  • 1 Medium Boneless Bangus
  • 1 Medium White Onion (minced)
  • 8 tablespoon of Calamansi Juice
  • 1 tablespoon of Liver Spread
  • Lumpia Wrapper
  • Salt and Pepper to taste
  • For dip, 1/2 cup of Mayonnaise, Lemon, Cilantro (wansoy)


  1. To prepare Bangus/Tofu Sisig, mix the pre-cooked Bangus Flakes, Chopped Tofu, White Onions, Mayonnaise, Liver Spread, Onion Chives, Siling Haba, Calamansi Juice, Salt and Pepper to taste. Mix well until well incorporated.
  2. Spoon about a tablespoon of Bangus/ Tofu Sisig filing into Lumpia Wrapper. Roll wrapper, tucking it in at each end. Seal by moistering the end with a little water.
  3. Heat Baguio Pure Vegetable Oil to 340f in a deep-fryer or pot.
  4. Drop lumpia rolls in oil and deep-fry until golden brown.
  5. Remove and strain excess oil in a colander or on a paper towel. Transfer to a serving plate.
  6. For the dip. In a bowl, add the Mayonnaise, Lemon Juice and Chopped Cilantro. Mix well until well incorporated. Transfer in a small ramekin and serve with the Bangus/Tofu Sisig Spring Rolls.
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