Name: Chicken Spring Rolls
Yield: 25
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

Chicken Spring Rolls

AuthorNureen SCategoryRamadan, Side Dishes, Snacks

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

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