Chicken Spring Rolls with Sriracha Cream Dip

• Cooking spray
• 1 cup shredded cole slaw mix (cabbage and carrots)
• 1 cup shredded cooked chicken (from leftover chicken or a rotisserie chicken)
• 1/4 cup chopped scallions (green onions)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons sesame oil
• 8 spring roll wrappers
• 1/2 cup sour cream
• 1 teaspoon sriracha sauce (hot sauce)

1. Preheat oven to 375 degrees F. Coat a large baking sheet with cooking spray.
2. In a large bowl, combine cole slaw mix, chicken, scallions, cilantro, soy sauce, and sesame oil.
3. Toss to combine.
4. Let stand 10 minutes.
5. Spoon the mixture onto the center of spring roll wrappers.
6. Roll wrapper halfway up, covering filling.
7. Fold in sides and finish rolling up.
8. Transfer the rolls to prepared baking sheet and spray the surface with cooking spray.
9. Bake 8 to 10 minutes, until golden brown.
10. Meanwhile, in a small bowl, whisk together sour cream and sriracha sauce.
11. Serve spring rolls with dip on the side.

cooking spray, cole slaw, chicken, scallions, fresh cilantro, soy sauce, sesame oil, roll wrappers, sour cream, sriracha sauce

Taken from www.cookstr.com/recipes/chicken-spring-rolls-with-sriracha-cream-dip (may not work)