Crispy Chicken and Sriracha Rolls: the delicious recipe stuffed with creamy chicken

These tasty rolls are crisp on the outside, and filled with a creamy chicken, vegetable and sriracha mixture. They take a bit of time to make, but they are worth the effort, and you can make a large batch to freeze some of the uncooked rolls.

The sriracha gives the filling a bit of a kick, but it’s not overpoweringly hot, so these rolls are fairly mild, and great even for those who aren’t keen on spicy food. Serve with a side dip of sweet chili sauce for a finishing touch.

Instructions

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 and toss with salt.

In a large bowl, mix cream cheese and 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 an electric skillet, deep-fat fryer, or heavy-duty pot, heat oil to 375°F.

Fry spring rolls, a few at a time, until golden brown, which is around 6-8 minutes, turning occasionally.

Drain on paper towels. If desired, serve with sweet chili sauce.

Notes:

*The wrappers can be hard to pull off each other, so it’s handy to have someone hold the other wrappers down while you peel one off the top!

*Freeze uncooked rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen rolls as directed, increasing time as necessary.

Eat the rolls while they are hot, or they may turn soggy. Enjoy!