Recipe Background
Yes! These are The Best Spring Rolls! Filled with tender, succulent chicken, crisp cabbage, creamy cream cheese, and spicy sriracha, The Best Spring Rolls are golden, crispy, and just so satisfying! They're perfect for dipping or just eating warm out of the deep fryer! The Best Spring Rolls are something you can't get from delivery... at least, not at this level of quality!
Yes! These are The Best Spring Rolls! Filled with tender, succulent chicken, crisp cabbage, creamy cream cheese, and spicy sriracha, The Best Spring Rolls are golden, crispy, and just so satisfying! They're perfect for dipping or just eating warm out of the deep fryer! The Best Spring Rolls are something you can't get from delivery... at least, not at this level of quality!
Ingredients
- 3 cups coleslaw mix
- 3 green onions chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 4 cups water plus more, to taste
- 1 pound chicken breasts boneless and skinless
- 1 teaspoon seasoned salt
- 2 (8-ounce) packages cream cheese softened
- 2 tablespoons sriracha
- 1 (24-28-count) package spring roll wrappers thawed
- neutral-flavored oil to taste
- sweet chili sauce optional, to taste, store-bought or homemade, for serving
Directions
- In a bowl, add the coleslaw mix, the green onions, the soy sauce, and the sesame oil and stir to combine. Allow the cole slaw mixture to stand until ready to use.
- In a saucepan over high heat, bring 4 cups of the water to a boil.
- Reduce the heat to medium-low to maintain the water at a simmer.
- Add the chicken breasts to the simmering water and cover the saucepan.
- Cook the chicken breasts in the simmering water until they reach an internal temperature of 165 degrees F, about 15-20 minutes.
- Transfer the chicken breasts to a cutting board and allow them to cool slightly.
- Finely chop the chicken breasts.
- In a bowl, add the chopped chicken and the seasoned salt and toss to combine.
- In a large bowl, add the cream cheese and the sriracha and stir to combine.
- Add the chicken mixture and the coleslaw mixture to the cream cheese mixture and stir to combine.
- Working 1 at a time, position 1 of the spring roll wrappers with a corner facing you. Cover the remaining wrappers with a damp paper towel until ready to use.
- Add about 2 tablespoons of the filling mixture just below the center of the wrapper.
- Fold the bottom corner over the filling and using the extra water, moisten the remaining edges.
- Fold the side corners towards the center over the filling and then roll the wrapper up tight, pressing the tip to seal.
- Repeat the filling and sealing process until all of the filling mixture and all of the wrappers are used.
- In a Dutch oven or an electric skillet, heat the oil to 375 degrees F.
- Fry the spring rolls in batches, turning them occasionally, until golden-brown, about 6-8 minutes.
- Transfer the cooked spring rolls to paper towels to drain.
- Repeat until all of the spring rolls are cooked, making sure to maintain the oil temperature at 375 degrees F.
- Serve hot with the sweet chili sauce.
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