Crispy Sriracha Spring Rolls Recipe

Cooking Directions

• STEP 1.In a large bowl, combine shredded cabbage, carrots, bean sprouts, and chopped shrimp.
• STEP 2.Add minced garlic, soy sauce, sesame oil, and Sriracha sauce to the bowl and mix well.
• STEP 3.Place a spring roll wrapper on a clean surface and spoon about 2 tablespoons of the filling onto the wrapper.
• STEP 4.Fold the sides of the wrapper over the filling and roll tightly, sealing the edges with water.
• STEP 5.Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
• STEP 6.Carefully place the spring rolls into the hot oil and fry until golden brown and crispy, about 3-4 minutes.
• STEP 7.Remove the spring rolls from the oil and drain on a paper towel-lined plate.
• STEP 8.Serve the crispy Sriracha spring rolls with sweet chili dipping sauce.
• STEP 9.Enjoy!

Cooking Tips

• Make sure to properly seal the spring rolls to prevent them from opening during frying.
• You can add additional vegetables or protein of your choice to the filling mixture.
• Serve the spring rolls immediately for the best texture and taste.

Storage and Serving

• Crispy Sriracha spring rolls are best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the spring rolls in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve with sweet chili dipping sauce.