Crunchified-Baked Chicken Spring Rolls

Crispy Asian-inspired spring rolls filled with Grilled & Ready® chicken, along with a dipping sauce featuring sriracha and sweet chili sauce. Including oven time, ready in under an hour. 2014 Grilled & Ready® Chicken Just Add This recipe finalist.
  • Prep Time 30 minutes
  • Cook Time 25 minutes
  • Serves 20
  • Calories 100
  • Calories 100
  • Total Fat 1.5 g
  • Cholesterol 20 mg
  • Sodium 260 mg
  • Total Carbohydrate 15 g
  • Protein 8 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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Ingredients

  • 16 ounces Grilled & Ready® Fully Cooked Frozen Grilled Chicken Breast Strips
  • 17 tablespoons sweet chili sauce, divided
  • 2 tablespoons chili garlic sauce
  • 1 teaspoon sriracha sauce
  • 1 lime, juiced, divided
  • 2 jalapeno peppers, seeded, chopped, divided
  • 5 stalks green onions, chopped
  • 1/2 cup cilantro, chopped, divided
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon fresh gingerroot, grated
  • 12 ounces coleslaw mix
  • 3 tablespoons sesame seeds, toasted
  • 1 pepper, to taste
  • 2 teaspoons sea salt
  • 12 ounces rice paper wrappers

Cooking Instructions

  1. Make dipping sauce by combining 1 cup (16 T.) sweet chili sauce, chili garlic sauce, sriracha, juice from 1/2 of lime, 1 diced jalapeno, green onions and 8 stems of fresh cilantro chopped.  Set aside.
  2. In a medium size bowl combine 1 T. sweet chili sauce, rice wine vinegar, sugar, gingerroot, 1 diced jalapeno, juice from other 1/2 of lime, and 1/2 cup cilantro.  When combined toss in coleslaw until coated. Set aside.
  3. Prepare Grilled & Ready chicken according to package directions.
  4. In separate bowl combine sesame seeds, salt and pepper.  Add chicken and stir to coat.  Gently fold in coleslaw mixture.
  5. Preheat oven to 400°F.
  6. Fill a shallow dish, that is a little larger than the diameter of the rice paper wrapper, with 1" of warm water.  Place one rice paper at a time into the water and hold under the water for 5-10 seconds.  Remove to a small wet kitchen towel.  Once pliable, place on a plate and add 1 1/2 T. of filling to the lower edge of the rice paper nearest to you, leaving a 1" edge on 3 sides.  Fold the lower 1" edge over the filling, and then fold in the left 1" edge and then the right 1" edge.  Starting at the filling side, roll until you reach the top edge.  Set rolls under wet towel to keep moist while you continue to make spring rolls until the filling is used up. 
  7. Place the rolls on a lightly sprayed cookie sheet.  Spray a fine layer of cooking spray over the top of all rolls and bake for 20-25 minutes, turning half way until crispy and lightly browned.  Remove to paper towel to blot any remaining cooking spray.  Place rolls on a platter and garnish with cilantro, green onion or jalapenos and serve with dipping sauce. 
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