Crispy Sriracha Spring Rolls

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

Recipe by Carla Mendres, Winnipeg, Manitoba

Tested by Taste of Home Test Kitchen

Taste of Home'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

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

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Yield:about 2 dozen
Prep:50 min
Cook:10 min
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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
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Directions

  1. 1
    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. 2
    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. 3
    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.

Nutrition Facts

1 spring roll: 186 calories, 14g fat (4g saturated fat), 30mg cholesterol, 215mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 6g protein.
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