The Best Spring Rolls

Step 1 -In a bowl, add the coleslaw mix, the green onions, the soy sauce, and the sesame oil and stir to combine. Allow the cole slaw mixture to stand until ready to use.

Step 2 -In a saucepan over high heat, bring 4 cups of the water to a boil.

Step 3 -Reduce the heat to medium-low to maintain the water at a simmer.

Step 4 -Add the chicken breasts to the simmering water and cover the saucepan.

Step 5 -Cook the chicken breasts in the simmering water until they reach an internal temperature of 165 degrees F, about 15-20 minutes.

Step 6 -Transfer the chicken breasts to a cutting board and allow them to cool slightly.

Step 7 -Finely chop the chicken breasts.

Step 8 -In a bowl, add the chopped chicken and the seasoned salt and toss to combine.

Step 9 -In a large bowl, add the cream cheese and the sriracha and stir to combine.

Step 10 -Add the chicken mixture and the coleslaw mixture to the cream cheese mixture and stir to combine.

Step 11 -Working 1 at a time, position 1 of the spring roll wrappers with a corner facing you. Cover the remaining wrappers with a damp paper towel until ready to use.

Step 12 -Add about 2 tablespoons of the filling mixture just below the center of the wrapper.

Step 13 -Fold the bottom corner over the filling and using the extra water, moisten the remaining edges.

Step 14 -Fold the side corners towards the center over the filling and then roll the wrapper up tight, pressing the tip to seal.

Step 15 -Repeat the filling and sealing process until all of the filling mixture and all of the wrappers are used.

Step 16 -In a Dutch oven or an electric skillet, heat the oil to 375 degrees F.

Step 17 -Fry the spring rolls in batches, turning them occasionally, until golden-brown, about 6-8 minutes.

Step 18 -Transfer the cooked spring rolls to paper towels to drain.

Step 19 -Repeat until all of the spring rolls are cooked, making sure to maintain the oil temperature at 375 degrees F.

Step 20 -Serve hot with the sweet chili sauce.