Crispy Fried Chicken Spring Rolls Recipes

Steps:

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

Steps:

• Soak rice noodles in cold water until soft, about 20 minutes. Drain well; cut into 2-inch long pieces.
• Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper; stir filling mixture well.
• Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
• Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
• Heat oil in a work or large skillet over medium heat.
• Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.

Steps:

• Preheat air fryer to 360°. Toss coleslaw mix, green onions, soy sauce and sesame oil; let stand while cooking chicken. Place chicken in a single layer on greased tray in air-fryer basket. Cook until a thermometer inserted in chicken reads 165°, 18-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt., Increase air-fryer temperature to 400°. In a large bowl, mix cream cheese and Sriracha chili sauce; stir in chicken and coleslaw mixture. With 1 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 batches, arrange spring rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 5-6 minutes longer. If desired, serve with sweet chili sauce and sprinkle with green onions. , Freeze option: Freeze uncooked spring rolls 1 in. apart in freezer containers, separating layers with waxed paper. To use, cook frozen spring rolls as directed, increasing time as necessary.