Crispy Sriracha Spring Rolls
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!Ingreadient:
- 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
Direction
- 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.
