Follow these steps for perfect results
Cooking spray
for baking sheet
shredded cole slaw mix
shredded
shredded cooked chicken
shredded
scallions
chopped
fresh cilantro
chopped
reduced-sodium soy sauce
sesame oil
spring roll wrappers
sour cream
sriracha sauce
Preheat oven to 375 degrees F.
Coat a large baking sheet with cooking spray.
In a large bowl, combine shredded cole slaw mix, shredded cooked chicken, chopped scallions, chopped fresh cilantro, reduced-sodium soy sauce, and sesame oil.
Toss to combine the ingredients thoroughly.
Let the mixture stand for 10 minutes to allow flavors to meld.
Spoon the mixture onto the center of spring roll wrappers.
Roll wrapper halfway up, covering the filling.
Fold in the sides of the wrapper.
Finish rolling up the spring roll.
Transfer the rolls to the prepared baking sheet.
Spray the surface of the rolls with cooking spray.
Bake for 8 to 10 minutes, or until golden brown.
Meanwhile, in a small bowl, whisk together sour cream and sriracha sauce.
Serve the baked spring rolls hot with the sriracha cream dip on the side.
Expert advice for the best results
For extra crispiness, brush the spring rolls with a little oil before baking.
Adjust the amount of sriracha to your preferred level of spiciness.
Everything you need to know before you start
5 minutes
Filling can be made ahead.
Serve on a platter with the sriracha dip in a small bowl alongside.
Serve as an appetizer or light meal.
Garnish with extra cilantro.
Pairs well with spicy dishes
Slightly sweet to balance the spice
Discover the story behind this recipe
Common appetizer in Asian cuisine.
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