Crispy Sriracha Spring Rolls

I am obsessed with these Crispy Sriracha Spring Rolls — flaky, blistered wrappers stuffed with spicy-sweet filling and that kind of crunch that makes you pause mid-bite and agree that life is good. They’re not fussy: a quick stir-fry, a careful roll, and a hot pan or air fryer does the magic. The sriracha hits are smoky and bright, and you can dunk them in a cooling yogurt or sweet chili dip. Try them for a weeknight party trick or a lazy weekend snack that feels like celebration.

My little family absolutely inhales these. My husband will claim he’s “just having one,” then comes back with a suspiciously full second plate and that guilty grin. Once I made them for movie night and my kid used them as a dramatic, crunchy microphone — still ate three. They’ve become our standard house party starter and the go-to when I want something shareable but not fussy. I also once swapped the usual pork for tempeh because we were out of meat, and no one noticed — except me, and I felt very smug about the swap.

Kitchen Talk

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These are a bit of a two-handed dance. I always overstuff one the first time and swear softly, then learn the sweet spot: not too tight, not too floppy. I used to deep-fry until my smoke alarm staged a protest; now I pan-fry shallow with a lid-and-press trick or zap them in the air fryer for nearly the same crunch without a huge oil cloud. The first time I added grated apple to the filling? Total accident — it brought a bright little sweetness that I keep coming back to.

Shopping Tips

– Vegetables: Look for firm carrots and bell peppers; avoid limp, rubbery produce since they’ll release water into the filling.
– Fresh Herbs: Choose cilantro with bright green leaves and no yellowing — it makes a huge flavor difference in the sauce and filling.
– Protein: If using shrimp or chicken, buy slightly undercooked/raw and cook them yourself for the best texture; pre-cooked can get rubbery.
– Fats & Oils: Pick a neutral oil with a high smoke point (canola, sunflower) for pan-frying, and don’t use flavored oils that can burn quickly.
– Specialty Item: Spring roll wrappers — rice paper or wheat wrappers both work; if you want extra crunch, get the thinner, dry wrappers sold in stacks rather than pre-softened ones.

Prep Ahead Ideas

– Chop all veggies and herbs a day ahead and store them in airtight containers layered with paper towel to absorb moisture.
– Mix the sauce and sriracha glaze in advance so the flavors have time to meld; keep refrigerated in a jar.
– Cook and cool any protein, then refrigerate in a shallow container for easy assembly the night of.
– Store wrapped-but-not-cooked rolls on a tray covered loosely with plastic, then tuck into the fridge for up to 4 hours before frying.

✔Time-Saving Tricks

– Use a food processor for quick shredding of cabbage or carrots — saves 10–15 minutes.
– Swap fresh for frozen pre-shredded veggies in a pinch; squeeze excess water out before mixing.
– Air fryer is your friend: one batch, a flip halfway through, and you’re done without babysitting oil.
– Make the dipping sauce while the filling cools — two things done at once.

✔Common Mistakes

– Overfilling rolls: I did this once and had a filling explosion. Fix: gently scrape some filling back and re-roll.
– Wet filling: watery veg makes the wrapper soggy. Quick fix — salt cabbage briefly, squeeze in a towel, or toss in a hot pan to evaporate excess moisture.
– Oil too hot: wrappers burn before filling heats. Lower heat, give it time, and press gently with a spatula for even browning.
– Skipping the rest: don’t fry immediately if filling is scalding; it can steam the wrapper. Let it cool a minute.

What to Serve It With

– Quick cucumber salad with rice vinegar and sesame — bright and cooling.
– Coconut-lime rice or plain jasmine rice for a little carb ballast.
– A leafy green salad dressed with lime vinaigrette.
– Steamed edamame or pickled vegetables for extra crunch and tang.

✔Tips & Mistakes

– Don’t drown the filling in sauce — fold it in so everything stays cohesive.
– Use a nonstick pan or well-seasoned skillet to avoid sticking and tearing.
– If you over-salt the filling, bulk it out with extra shredded cabbage or carrot.
– Heat levels: start with less sriracha and let guests add; you can always add more.

✔Storage Tips

Leftovers keep okay in the fridge for 2–3 days in an airtight container. They lose crispness, so re-crisp in the oven or air fryer at 375°F for 6–10 minutes. Cold? Sure — they’re still tasty but chewy rather than crackly; fine for breakfast if you’re into savory morning adventures. Don’t microwave unless you like sad, soggy wrappers.

✔Variations and Substitutions

– Swap proteins: ground pork, shredded chicken, shrimp, tempeh, or firm tofu all work — adjust seasonings for each.
– Wrapper swaps: rice paper gives a lighter, chewier shell; wheat wrappers give bold crunch.
– Sweet heat: swap honey or brown sugar for part of the sweetener in the sauce if you want deeper caramel notes.
– Low-sodium swap: use low-sodium soy or tamari and taste before adding extra salt.

Frequently Asked Questions

Crispy Sriracha Spring Rolls

Golden, shatter-crisp spring rolls stuffed with a juicy chicken-and-veg filling kissed with Sriracha heat. Serve with a tangy Sriracha-lime mayo.

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Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 1 lb ground chicken
• ▢ 2.5 cup shredded green cabbage
• ▢ 1 cup grated carrot
• ▢ 0.5 cup chopped scallions
• ▢ 1 tbsp minced garlic
• ▢ 1 tbsp minced fresh ginger
• ▢ 2.5 tbsp soy sauce
• ▢ 1 tbsp rice vinegar
• ▢ 1.5 tbsp Sriracha hot sauce for the filling
• ▢ 1 tsp toasted sesame oil
• ▢ 2 tsp granulated sugar
• ▢ 0.5 tsp fine salt
• ▢ 0.25 tsp black pepper
• ▢ 1.5 tbsp neutral oil for sautéing
• ▢ 1.5 tbsp cornstarch for thickening and sealing
• ▢ 2 tbsp water to make slurry
• ▢ 12 oz spring roll wrappers about 20 small wrappers
• ▢ 2 cup vegetable oil for frying
• ▢ 0.33 cup mayonnaise for dipping sauce
• ▢ 1 tbsp Sriracha hot sauce for dipping sauce
• ▢ 1 tsp fresh lime juice for dipping sauce

Instructions

Preparation Steps

• Whisk mayonnaise, Sriracha, and lime juice until smooth. Chill the dipping sauce.
• Stir cornstarch and water together to make a smooth slurry. Set aside.
• Heat neutral oil in a large skillet over medium-high. Sauté garlic and ginger until fragrant.
• Add ground chicken. Cook, breaking it up, until no longer pink.
• Stir in cabbage, carrot, and scallions. Cook until just wilted and crisp-tender.
• Season with soy sauce, rice vinegar, Sriracha, sesame oil, sugar, salt, and pepper. Toss well.
• Pour in most of the slurry and cook until the juices thicken. Cool the filling completely.
• Place a wrapper on a board. Add about 2 tablespoons filling near one corner.
• Fold sides over the filling and roll tightly. Brush the tip with a little slurry to seal. Repeat.
• Heat frying oil to about 350°F in a deep pot. Fry rolls in batches until golden, 3–4 minutes.
• Drain on a rack and rest 3 minutes. Serve hot with the Sriracha-lime mayo.

Notes

Air-fry option: Brush rolls lightly with oil and air-fry at 380°F for 8–10 minutes, turning once. Swap ground chicken for shrimp or mushrooms for a tasty twist. Freeze assembled, uncooked rolls on a sheet pan, then store in a bag for up to 1 month; fry straight from frozen, adding 1–2 minutes.

This recipe is an original creation inspired by classic Crispy Sriracha Spring Rolls flavors. All ingredient ratios and instructions are independently developed.