Lumpiang Sisig
Stir Fried Chicken Spring Rolls
Looking for a quick and easy starter for your date night or Valentine? Look no further and make Lumpiang Sisig.
What is Sisig?
Sisig is one the popular dishes usually eaten while drinking beer or alcohol (pulutan) but today it’s served on many occasions and gatherings. The origin of Sisig went way back in 1732 and it has progressed and developed to what we see today.
Pigs head is boiled first, the hair is shaved off then the meat is carved off the bone then it’s cooked on a grill until it’s a little burnt off on the edges and golden brown. It’s chopped into small dices of meat. Then it’s cooked and seasoned with salt, pepper, vinegar or calamansi juice before being fried with chopped onions, various types of sili, and chicken livers.
Traditionally, sisig is topped with a raw egg which is gently cooked by the sizzling plate’s residual heat. Some eateries occasionally add pigs brains, crushed pork cracklings, and even mayonnaise for added richness. There are so many variations to this dish today!
For this recipe I’m using store bought roasted cooked chicken for ease and time saving too. Lumpia is literally spring rolls for Filipinos. You can springroll anything! Look at the Lumpia queen Abby on Tiktok.
I hope you will enjoy this recipe!
SWAP IT AND COMMON QUESTIONS
Can I use pork belly? YES! You can, you have to cook it on the grill or oven first though before following my method.
Chilli – this is optional, you can use fresh chillies too and add any amount you can handle.
I don’t have sriracha, what else can I add? You can add any chilli sauce that you already have in your cupboard, it’s very versatile and customisable.
Cooking oil – due to my recent lifestyle changes, I’m only using beef tallow, lard or olive oil for cooking. I like beef tallow for frying as it can handle high temperature and it can actually keep the spring rolls crispy for a long time. You can use any oil that you already have or use.
Watch the video here
Ingredients
Spring Roll Ingredients
1 tablespoon flour + 2 tablespoon water for the paste
Dipping sauce
Instructions
Peel off the skin from the store bought roast chicken, take the bone off and roughly chop the chicken meat into small dice. Leave this on the side for later.
In a frying pan, add a tablespoon of oil, sautee half of the diced onion for a minute then add the garlic. Cook the garlic for another minute then add the diced chicken. Stir fry for about 2 minutes, next season with soy sauce, chilli flakes, lemon, pepper, and mayo. Cook for 3-5 minutes, make a hole in the middle and add the egg. Stir them well together until the egg is cooked.
Add the rest of the onions and take off the heat and into a clean plate to cool down.
Once the sisig is cooled down, take one of the spring roll wrappers and roll about a spoonful of sisig and seal it with the flour and water mixture. Leave it on a plate while you wrap the rest.
Heat some oil in a frying pan, heat some oil and shallow fry the spring rolls until golden brown on each side on medium heat. Place them on a plate with kitchen paper to soak the oil.
To make the dipping sauce, add all of the ingredients in a bowl, give them a good mix and that’s it! Serve warm or cold.
This site contains affiliate links to products. We may receive a commission for purchases made through these links.
