Coleslaw mix, chicken, green onions, cream cheese, Sriracha, and spring roll wrappers combine to create these crispy, spicy, flavor-packed spring rolls.
So here’s the thing. I wasn’t planning to make anything remotely fancy that day. It was one of those days—kind of grey, kind of messy. I had laundry piling up, a grocery list that I kept rewriting but never actually using, and exactly zero motivation. But somehow, in the chaos of leftovers and a random craving for something crunchy and spicy, these Crispy Sriracha Spring Rolls just… happened.
It started with a coleslaw mix I forgot I bought, leftover chicken from two nights ago, and cream cheese that probably should’ve been used a week earlier. Oh, and a bottle of Sriracha I grabbed with the false confidence that I could handle more spice than I actually can. The wrappers? Honestly, I didn’t even know I had them until I was hunting for frozen peas.
But somewhere between that first crackle of frying oil and my first bite into that crispy, creamy, fiery little roll—I just felt better. Like somehow, these spring rolls wrapped up all the chaos and turned it into something good. Not perfect. Just good. The kind of good you don’t forget.
Why You’ll Love This Crispy Sriracha Spring Rolls Recipe?
Okay, imagine this: you bite into a golden, flaky shell and it shatters—just the right amount of crunch. Then, bam—there’s that creamy filling, still warm, laced with chicken and veggies and this subtle, slow-burning heat from the Sriracha. Not enough to kill you (unless you add more—then it’s your fault), but enough to wake you up.
They’re not your usual spring rolls. They’ve got personality. They’re a little spicy, a little messy, and a lot more satisfying than any takeout box I’ve cracked open lately. You know when you’re sitting on the couch eating something so good, you actually close your eyes for a second like, Wait, what just happened? Yeah. That.
Plus, they’re not complicated. It’s a “whatever’s in the fridge” situation that somehow tastes like you spent hours planning it. There’s magic in that, right?
Ingredient Notes:
Honestly, this recipe came together by instinct more than precision. So feel free to play with it. I sure did.
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Coleslaw mix (3 cups) – I used one of those grocery bags that always ends up in the back of the fridge. It worked beautifully. Cabbage + carrot = the perfect crunch.
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Green onions (3, chopped) – Don’t skip these. They give the filling a little bite and keep things from feeling too heavy.
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Soy sauce (1 tbsp) – A splash is enough. It’s just there to round things out.
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Sesame oil (1 tsp) – Honestly? I didn’t have much left in the bottle. I used what I had, and it added that rich toasted flavor.
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Chicken (1 lb, cooked & shredded) – I boiled mine in salted water. You could use rotisserie if that’s easier. No shame.
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Seasoned salt (1 tsp) – Don’t overthink this. Whatever seasoning blend you use when you’re too tired to cook? That’s the one.
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Cream cheese (2 blocks) – This is the part where people either love me or look at me sideways. But trust me. It melts with the Sriracha and makes everything taste like a guilty pleasure you’ll never actually regret.
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Sriracha (2 tbsp-ish) – This is where the spice lives. Adjust to your mood, your tolerance, or whether you’re sharing with anyone under 12.
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Spring roll wrappers (1 package) – I found mine in the freezer like a forgotten treasure. Thaw them first unless you want to curse a lot.
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Oil (for frying) – I used vegetable oil. It’s basic. It works.
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Sweet chili sauce (optional) – I mean… is it optional, though?
How To Make Crispy Sriracha Spring Rolls?
Step 1: Let the veggies sit.
Toss your coleslaw mix with the green onions, soy sauce, and sesame oil. Let it chill while you handle the chicken. It’ll soften just a bit and soak up some flavor.
Step 2: Chicken time.
Shred the chicken like your life depends on it. I use my fingers. It’s messy but fast. Mix it with the seasoned salt and set it aside.
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Step 3: Mix the creamy magic.
In a big bowl, mash the cream cheese and Sriracha together. Then fold in the chicken and veggie mix. It should look like spicy dip you kinda want to eat with a spoon. (No judgment if you do.)
Step 4: Wrapping party.
Place a wrapper on a flat surface like a diamond. Add 2 tbsp of filling just below the center. Fold the bottom up, fold the sides in, roll it up tight. Seal the edge with a little water. Repeat. You’ll find your rhythm. Some might look weird. They’ll still taste amazing.
Step 5: Fry, baby, fry.
Heat your oil to about 375°F. Drop in 3–4 at a time and fry until golden and bubbly. It takes around 6–8 minutes. Drain on paper towels. Let them cool just enough to avoid molten cheese burns (unless you like to live dangerously).
Step 6: Serve hot.
With dipping sauce. With napkins. With friends. Or alone, standing at the counter, eating three in a row. Whatever fits your vibe.
Storage Options:
If you manage to have leftovers:
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Fridge: Airtight container, up to 3 days. Reheat in the oven or air fryer so they’re crispy again. Microwaving is… not ideal. You’ve been warned.
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Freezer: Roll them but don’t fry yet. Freeze flat, then store in a zip bag. Fry straight from frozen—just add a few minutes. You’ll thank yourself later.
Variations and Substitutions:
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No chicken? Use shrimp, pork, tofu, or just go heavy on the veggies.
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More heat? Add chili flakes or drizzle chili oil into the filling. Or don’t measure the Sriracha at all. Live your truth.
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Milder version? Halve the Sriracha and add a spoonful of hoisin. Sweet heat is always a win.
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Extra veggies? Bell peppers, mushrooms, or bean sprouts could totally join the party.
What to Serve with Crispy Sriracha Spring Rolls?
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A bowl of sticky rice or even just plain jasmine rice
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Cucumber salad with vinegar and sesame seeds (so refreshing)
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Thai iced tea if you wanna get fancy
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A cold beer or sparkling water with lime—trust me
Frequently Asked Questions:
Can I bake them instead of frying?
Yes! Brush them with oil and bake at 400°F for about 18–20 minutes. Flip halfway. Still tasty, just not as crunchy-crunchy.
Can I use egg roll wrappers instead?
Sure. They’re thicker, so they take a little longer to crisp up, but they work.
Can I meal prep these?
Absolutely. Make the filling in advance, keep it in the fridge, and roll when you’re ready to fry. Or freeze ‘em and fry from frozen when the craving hits.
And that’s the story of how Crispy Sriracha Spring Rolls helped me pull joy out of fridge leftovers and a half-empty bottle of hot sauce. They’re spicy, a little messy, kind of ridiculous—and totally worth it.
If you give them a go, tell me what you changed. Did you add too much Sriracha and still eat six anyway? Did your kids steal them off the tray? I wanna know. Let’s swap stories.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crispy Sriracha Spring Rolls
Ingredients
- 3 cups coleslaw mix approximately 7 oz
- 3 green onions finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 lb boneless skinless chicken breasts
- 1 tsp seasoned salt
- 2 packages 8 oz each cream cheese, softened
- 2 tbsp Sriracha chili sauce
- 1 package 24 to 28 each spring roll wrappers, thawed
- Oil for deep-fat frying
- Sweet chili sauce optional
Instructions
- Mix together the coleslaw mix, green onions, soy sauce and sesame oil. Allow it to sit while you cook the chicken.
- Simmer the chicken, in water until it is fully cooked. Finely chop it. Season with salt.
- In a bowl combine cream cheese and Sriracha sauce. Then add in the chicken and coleslaw mixture.
- Assemble the Rolls: Take a spring roll wrapper and place 2 tablespoons of filling below its center. Fold it, moisten the edges and roll tightly.
- Heat oil to 375°F (190°C). Fry the rolls until they turn brown (around 6 to 8 minutes). Once done drain them on paper towels.
- Enjoy these Sriracha Spring Rolls with sweet chili sauce. Indulge, in their crispy, spicy and creamy goodness that you've created at home!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
