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Leo: Crispy Sriracha Spring Rolls

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

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.