Crispy Sriracha Spring Rolls

AuthorGeo FoodsCategory

Ingredients

 3 cups coleslaw mix
  3 green onions
 1 tablespoon soy sauce
 1 teaspoon sesame oil
  ½ kg boneless chicken
  1 teaspoon salt
  2 packs cream cheese
  2 tablespoons Sriracha sauce
 1 pack spring roll wrappers
  Oil for deep frying
  Sweet chili sauce

Preparation

1

Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a pan, bring water to boil. Reduce heat to maintain a simmer. Add chicken and cook for about 15-20 minutes. Remove from heat; let it cool slightly. Finely chop chicken and toss with salt. In a bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With one corner of a spring roll wrapper, place about two tablespoons of filling just below center of wrapper. 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. Deep fry spring rolls until they turn golden brown for 10 minutes. Drain on paper towel and serve with sweet chili sauce.

Related Recipes

Ingredients

 3 cups coleslaw mix
  3 green onions
 1 tablespoon soy sauce
 1 teaspoon sesame oil
  ½ kg boneless chicken
  1 teaspoon salt
  2 packs cream cheese
  2 tablespoons Sriracha sauce
 1 pack spring roll wrappers
  Oil for deep frying
  Sweet chili sauce

Directions

1

Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a pan, bring water to boil. Reduce heat to maintain a simmer. Add chicken and cook for about 15-20 minutes. Remove from heat; let it cool slightly. Finely chop chicken and toss with salt. In a bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With one corner of a spring roll wrapper, place about two tablespoons of filling just below center of wrapper. 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. Deep fry spring rolls until they turn golden brown for 10 minutes. Drain on paper towel and serve with sweet chili sauce.

Crispy Sriracha Spring Rolls

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