Creamy Chicken & Sriracha Spring Rolls
Submitted by Carla Mendres
About the cook: I love trying to replicate dishes I've had while traveling and put my own spin on them. I also love anything in a dumpling or spring roll wrapper. Handheld food is the best!
About the dish: I had something similar served to me once in the Bahamas. As soon as I got home I tried to figure out what was in them and whipped up a batch of these and they came out delicious! Now there are always some on hand in my freezer.
National Origin: Caribbean
Estimated Time: Under 30 Minutes
1 package of spring roll wrappers
2 cups cooked chicken, finely diced
1/2 small bag dry coleslaw mix
1/2 bunch green onions, finely chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon Hoisin sauce
2 packages cream cheese, softened
3 tablespoons sriracha sauce (or more as desired!)
Put the dry coleslaw mix and green onions into a bowl and toss with soy sauce, sesame oil and Hoisin. Beat the cream cheese with the sriracha sauce and fold in the chicken and the coleslaw mixture. Fill each wrapper with a hefty tablespoon of filling, roll up and seal with some cornstarch water. You should get about 36 spring rolls. At this point they can be frozen to cook at a later time. (freeze on a baking sheet and then bag them) or they can be cooked. Fry in a deep fryer or stove top until golden brown and heated through.