Ingredients
3 cups coleslaw mix (about 7 ounces)3 green onions, chopped1 tablespoon soy sauce1 teaspoon sesame oil1 pound boneless skinless chicken breasts1 teaspoon seasoned salt2 packages (8 ounces each) cream cheese, softened2 tablespoons Sriracha chili sauce1 package (24 to 28 each) spring roll wrappers, thawedOil for deep-fat fryingSweet chili sauce, optional
Preparation
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; toss with seasoned salt.
In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a 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 a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce.
