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Fresh Chicken Sisig Rice Paper Rolls served with dipping sauce
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Chicken Sisig Rice Paper Rolls

Spicy, savory, and tangy chicken sisig wrapped in chewy rice paper, perfect for a fun party snack or casual meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Main Course, Snack
Cuisine: Asian, Filipino
Keyword: Chicken Sisig, Easy Recipe, Filipino Cuisine, Party Food, Rice Paper Rolls
Servings: 4 servings
Calories: 250kcal

Ingredients

Main Ingredients

  • 1 kg Boneless chicken thighs Preferred for juiciness, breast can be used but avoid overcooking.
  • 1 medium Onion White onion is classic, red onion adds sweetness.
  • 2 cloves Garlic Optional, adds great aroma.
  • 3 tablespoons Soy sauce Low sodium if preferred.
  • 2 tablespoons Calamansi juice Lemon or a mix of lemon and lime can be substituted.
  • 1 to taste Chili Fresh chopped, chili flakes, or chili garlic sauce.
  • 2 tablespoons Mayo Optional for a creamy finish; Greek yogurt can be a lighter alternative.
  • 8 pieces Rice paper wrappers Used for Vietnamese spring rolls.
  • 1 tablespoon Oil For sautéing.

Nice Extras

  • 2 tablespoons Chopped scallions Optional for garnish.
  • 1 teaspoon Grated ginger Optional for added flavor.
  • 1 pinch Sugar Optional, balances citrus.
  • 1/2 cup Crushed chicharon For crunch on top.
  • 1 medium Diced bell pepper Optional for color and sweetness.

Instructions

Cooking the Chicken

  • Cut the chicken into small pieces for quick, even cooking.
  • Heat a pan on medium-high, add a little oil, and cook the chicken until it's no longer pink.
  • Let it sit untouched for a minute to brown.

Adding Flavors

  • If using, add garlic to the pan then toss in the onions. Cook until softened but still slightly crisp.
  • Add soy sauce and a squeeze of calamansi or lemon; adjust to taste.
  • Gradually add chili based on your preferred spice level.

Creamy Sisig Style (Optional)

  • Turn off the heat and stir in mayo, which should be done off the heat to prevent oiliness.
  • If skipping mayo, adjust citrus for brightness.

Wrapping the Rolls

  • Soak one rice paper wrapper in warm water for a few seconds until soft.
  • Lay it flat on a board, add a line of chicken sisig in the center, fold sides in, and roll snugly.
  • Repeat until all filling is used.

Optional Crisping

  • For a crispy outside, lightly oil a pan and sear the rolls for a minute on each side.

Notes

Do not over-soak the rice paper as it can tear. A quick dip keeps it manageable. Serve with various dips for added flavor.