A black plate with several spring rolls, one cut open showing the filling, a small bowl of dipping sauce, and a bottle of sriracha sauce on the side.

Recipes /

Sriracha Chicken and Vegetable Egg Rolls 

Name: Sriracha Chicken and Vegetable Egg Rolls
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients: Chicken; Soy Sauce

Serves 6

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Ingredients

2 tablespoons oil 
8 ounces cooked chicken, shredded
2 cups green cabbage, shredded
½ cup carrots, grated  
2 tablespoons green onion, chopped
2 tablespoons Kikkoman® Soy Sauce 
2 tablespoons Kikkoman® Sriracha Hot Chili Sauce 
6 egg rolls wrappers 
Cooking oil spray

For Dipping Sauce
3 tablespoons honey
2 tablespoons Kikkoman® Soy Sauce 
1 tablespoon Kikkoman® Sriracha Hot Chili Sauce 
1 tablespoon Kikkoman® Rice Vinegar 

Directions

Preheat oven to 375ºF and line a large baking sheet with parchment paper. Heat oil over medium heat in a large skillet and add cooked chicken, cabbage, carrots and green onions. Sauté for 5 minutes. Stir in soy sauce and sriracha. Turn off heat.  
Scoop about ½ cup of filling on the center of each egg roll wrapper with the corner facing you. Fold in the sides and roll to close. 
Place egg rolls on baking sheet and mist with cooking oil spray. Bake for 10 minutes. Turn egg rolls and bake 7-10 minutes longer or until golden and crisp. 
While egg rolls bake, stir together ingredients for dipping sauce. Serve hot.

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