Name: Crispy Sriracha Spring Rolls
Prep time: 50 min
Cook time: 50 min
Yield: 1
Ingredients: 3 cups coleslaw mix (about 7 ounces) -; 3 green onions, chopped -; 1 tablespoon soy sauce -; 1 teaspoon sesame oil -; 1 pound boneless skinless chicken breasts -; 1 teaspoon seasoned salt -; 2 packages (8 ounces each) cream cheese, softened -; 2 tablespoons Sriracha chili sauce -; 1 package (24 to 28 each) spring roll wrappers, thawed -; Oil for deep-fat frying -; Sweet chili sauce, optional -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Crispy Sriracha Spring Rolls

1. 3 cups coleslaw mix (about 7 ounces) -

2. 3 green onions, chopped -

3. 1 tablespoon soy sauce -

4. 1 teaspoon sesame oil -

5. 1 pound boneless skinless chicken breasts -

6. 1 teaspoon seasoned salt -

7. 2 packages (8 ounces each) cream cheese, softened -

8. 2 tablespoons Sriracha chili sauce -

9. 1 package (24 to 28 each) spring roll wrappers, thawed -

10. Oil for deep-fat frying -

11. Sweet chili sauce, optional -

How to cook deliciously - Crispy Sriracha Spring Rolls

1. Stage

Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a saucepan, bring 4 cups water to a boil. Reduce heat to maintain a simmer. Add chicken; cook, covered, until a thermometer inserted in chicken reads 165°, 15-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt.

2. Stage

In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat.

3. Stage

In a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce.