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Crispy Sriracha Spring Rolls

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
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8

Ingredients
 

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.