Chicken Spring Rolls

Chicken Spring Rolls

Yields25 Servings

 1 lb Chicken, boneless legs and thighs
 1 Coleslaw mix
 1 tbsp Ginger Garlic Paste
 1 tsp Salt, to taste
 1 tsp Cayenne
 1 tsp Black pepper
 ½ cup Sriracha
 ½ cup Low Sodium Soy Sauce
 ¼ cup Lemon Juice
 ½ cup oil
 1 packet spring roll wrappers

1

Turn Instant Pot to Saute mode and wait for the screen to say hot. Once hot, add oil.

2

Saute chicken until it turns white

3

Add salt, cayenne, black pepper and ginger garlic paste and saute until well mixed.

4

Turn off Saute mode and turn on pressure mode. Set to high for 15 minutes and do a quick release for pressure.

5

Add the coleslaw mix, sriracha and lemon juice. Use Saute mode to dry up all the water.

6

Once the mixture is completely dry, turn off the Instant Pot. Take the mixture out in a bowl and let cool.

7

Once cool, roll into spring rolls!

8

Freeze or fry and serve warm

Ingredients

 1 lb Chicken, boneless legs and thighs
 1 Coleslaw mix
 1 tbsp Ginger Garlic Paste
 1 tsp Salt, to taste
 1 tsp Cayenne
 1 tsp Black pepper
 ½ cup Sriracha
 ½ cup Low Sodium Soy Sauce
 ¼ cup Lemon Juice
 ½ cup oil
 1 packet spring roll wrappers

Directions

1

Turn Instant Pot to Saute mode and wait for the screen to say hot. Once hot, add oil.

2

Saute chicken until it turns white

3

Add salt, cayenne, black pepper and ginger garlic paste and saute until well mixed.

4

Turn off Saute mode and turn on pressure mode. Set to high for 15 minutes and do a quick release for pressure.

5

Add the coleslaw mix, sriracha and lemon juice. Use Saute mode to dry up all the water.

6

Once the mixture is completely dry, turn off the Instant Pot. Take the mixture out in a bowl and let cool.

7

Once cool, roll into spring rolls!

8

Freeze or fry and serve warm

Chicken Spring Rolls

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