Leo: Crispy Sriracha Spring Rolls

  • 15 Feb - 21 Feb, 2020
  • Mag The Weekly
  • Cookery


· 3 cups coleslaw mix

· 3 green onions

· 1 tablespoon soy sauce

· 1 teaspoon sesame oil

· ½ kg boneless chicken

· 1 teaspoon salt

· 2 packs cream cheese

· 2 tablespoons Sriracha sauce

· 1 pack spring roll wrappers

· Oil for deep frying

· Sweet chili sauce


Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a pan, bring water to boil. Reduce heat to maintain a simmer. Add chicken and cook for about 15-20 minutes. Remove from heat; let it cool slightly. Finely chop chicken and toss with salt. In a bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With one corner of a spring roll wrapper, place about two tablespoons of filling just below center of wrapper. 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. Deep fry spring rolls until they turn golden brown for 10 minutes. Drain on paper towel and serve with sweet chili sauce.