Prep: 50 min. Cook: 10 min./batch
3 cups coleslaw mix (about 7 ounces)
3 green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 pound boneless skinless chicken breasts
1 teaspoon seasoned salt
2 packages (8 ounces each) cream cheese, softened
2 tablespoons Sriracha chili sauce
24 spring roll wrappers
Sweet chili sauce, optional
Preheat air fryer to 360°. Toss coleslaw mix, green onions, soy sauce and sesame oil; let stand while cooking chicken. Place chicken in a single layer in greased air-fryer basket. Cook until a thermometer inserted in chicken reads 165°, 18-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt.
Increase air fryer temperature to 400°. In a large bowl, mix cream cheese and Sriracha chili sauce; stir in chicken and coleslaw mixture. With one corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat.
In batches, arrange spring rolls in a single layer in greased air-fryer basket; spritz with cooking spray. Cook until lightly browned, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 5-6 minutes longer. If desired, serve with sweet chili sauce. Freeze option: Freeze uncooked spring rolls 1 in. apart in freezer containers,separating layers with waxed paper. To use, cook frozen spring rolls as directed, increasing time as necessary.
1 spring roll: 127 calories, 7g fat (4g saturated fat), 30mg cholesterol, 215mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 6g protein.
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