Crispy
Sriracha Spring Rolls Recipe
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
24
spring roll wrappers
Cooking
spray
Sweet
chili sauce, optional
How
To Make Crispy Sriracha Spring Rolls :
Preheat
air fryer to 360°. Toss coleslaw mix, green onions, soy sauce and sesame oil;
let stand while cooking chicken. Place chicken in a single layer in greased
air-fryer basket. Cook until a thermometer inserted in chicken reads 165°,
18-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with
seasoned salt.
Increase
air fryer temperature to 400°. In a large bowl, mix cream cheese and Sriracha
chili sauce; stir in chicken and coleslaw mixture. With one 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
batches, arrange spring rolls in a single layer in greased air-fryer basket;
spritz with cooking spray. Cook until lightly browned, 5-6 minutes. Turn;
spritz with cooking spray. Cook until golden brown and crisp, 5-6 minutes
longer. If desired, serve with sweet chili sauce.
Freeze
option: Freeze uncooked spring rolls 1 in. apart in freezer containers,
separating layers with waxed paper. To use, cook frozen spring rolls as
directed, increasing time as necessary.
Test
Kitchen tip :
If
you don’t have an air fryer, you can make this recipe in a deep fryer, electric
skillet or on the stovetop.
