About
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
Step 1 -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.
Step 2 -In a saucepan over high heat, bring 4 cups of the water to a boil.
Step 3 -Reduce the heat to medium-low to maintain the water at a simmer.
Step 4 -Add the chicken breasts to the simmering water and cover the saucepan.
Step 5 -Cook the chicken breasts in the simmering water until they reach an internal temperature of 165 degrees F, about 15-20 minutes.
Step 6 -Transfer the chicken breasts to a cutting board and allow them to cool slightly.
Step 7 -Finely chop the chicken breasts.
Step 8 -In a bowl, add the chopped chicken and the seasoned salt and toss to combine.
Step 9 -In a large bowl, add the cream cheese and the sriracha and stir to combine.
Step 10 -Add the chicken mixture and the coleslaw mixture to the cream cheese mixture and stir to combine.
Step 11 -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.
Step 12 -Add about 2 tablespoons of the filling mixture just below the center of the wrapper.
Step 13 -Fold the bottom corner over the filling and using the extra water, moisten the remaining edges.
Step 14 -Fold the side corners towards the center over the filling and then roll the wrapper up tight, pressing the tip to seal.
Step 15 -Repeat the filling and sealing process until all of the filling mixture and all of the wrappers are used.
Step 16 -In a Dutch oven or an electric skillet, heat the oil to 375 degrees F.
Step 17 -Fry the spring rolls in batches, turning them occasionally, until golden-brown, about 6-8 minutes.
Step 18 -Transfer the cooked spring rolls to paper towels to drain.
Step 19 -Repeat until all of the spring rolls are cooked, making sure to maintain the oil temperature at 375 degrees F.
Step 20 -Serve hot with the sweet chili sauce.
