This week was a rough week for me and I just wanted to have some comfort food. What did I want? Chicken Spring Rolls.
I like my spring rolls to have a bit of a fusion Indo-Asian taste. As with all my recipes, it’s pretty spicy but absolutely delicious and flavorful. The recipe is really easy! I hope you guys enjoy!
AuthorNureen SCategoryRamadan, Side Dishes, Snacks
Turn Instant Pot to Saute mode and wait for the screen to say hot. Once hot, add oil.
Saute chicken until it turns white
Add salt, cayenne, black pepper and ginger garlic paste and saute until well mixed.
Turn off Saute mode and turn on pressure mode. Set to high for 15 minutes and do a quick release for pressure.
Add the coleslaw mix, sriracha and lemon juice. Use Saute mode to dry up all the water.
Once the mixture is completely dry, turn off the Instant Pot. Take the mixture out in a bowl and let cool.
Once cool, roll into spring rolls!
Freeze or fry and serve warm
Ingredients
Directions
Turn Instant Pot to Saute mode and wait for the screen to say hot. Once hot, add oil.
Saute chicken until it turns white
Add salt, cayenne, black pepper and ginger garlic paste and saute until well mixed.
Turn off Saute mode and turn on pressure mode. Set to high for 15 minutes and do a quick release for pressure.
Add the coleslaw mix, sriracha and lemon juice. Use Saute mode to dry up all the water.
Once the mixture is completely dry, turn off the Instant Pot. Take the mixture out in a bowl and let cool.
Once cool, roll into spring rolls!
Freeze or fry and serve warm