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Crispy Sriracha Spring Rolls Recipe photo by Taste Recipes

Crispy Sriracha Spring Rolls

Name: Crispy Sriracha Spring Rolls
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: about 2 dozen
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

Crispy Sriracha Spring Rolls Recipe photo by Taste Recipes

2 reviews

Total Time

Prep: 50 min. Cook: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Carla Mendres, Winnipeg, Manitoba

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Mar. 10, 2022

While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! —Carla Mendres, Winnipeg, Manitoba

Now Trending

Can you freeze Crispy Sriracha Spring Rolls?

Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.

Test Kitchen Approved

Crispy Sriracha Spring Rolls

2 reviews

Prep Time 50 min

Cook Time 10 min

Yield about 2 dozen

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

Text Ingredients

Directions

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.

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.
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.