Ensure the filling is quite dry before attempting to roll up the spring roll wrapper. This will prevent the wrappers from getting soggy.

Equipment Needed

Measuring cups and spoons, sauté pan, parchment lined baking sheet, small bowl and a potato masher


Preheat the oven to 400°.

To make the spring roll filling, heat a large sauté pan over high heat and add one tablespoon of sesame oil, garlic and ginger.

Sauté for 2 to 3 minutes and add the ground chicken, breaking it up with a potato masher as it cooks.

When the chicken is cooked, add 1/2 cup soy sauce, chili paste, cilantro and the coleslaw, mix and cook for and additional 5 minutes.

Add the bean sprouts and continue to cook until mixture is quite dry (approximately 5 more minutes).

Remove the filling from the heat and allow the mixture to cool.

When cooled, transfer to a bowl.

Place 1/2 cup of filling on each spring roll wrapper and roll into a tube.

Spray each spring roll with coconut oil and place on a parchment lined baking sheet.

Bake for 10 to 15 minutes or until brown and crispy.

While the spring rolls bake make the sauce.

Combine 1 teaspoon sesame oil, 1 teaspoons soy sauce, hoisin sauce, sesame seeds, the juice of a lime and water and thoroughly mix. 

Plate the spring rolls with the dipping sauce and serve.