Trim and dice 2 large chicken breasts into small pieces (or crumble ground turkey/tofu). Season with 1 teaspoon seasoned salt.

Heat 1 tablespoon sesame oil in a skillet over medium-high heat. Add the chicken (or alternative) and cook until no longer pink, about 6–8 minutes. Break up ground protein as needed.

Stir in 2 cups coleslaw mix and 4 tablespoons chopped green onions. Cook 2–3 minutes until vegetables soften slightly. Add 2 tablespoons soy sauce and toss to combine. Remove from heat.

In a bowl, combine the hot cooked mixture with 8 ounces cream cheese and 2 tablespoons sriracha. Stir until the cream cheese melts and the mixture is evenly coated. Taste and adjust sriracha or soy sauce.

Place one spring roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2–3 tablespoons of the filling near the corner. Fold the corner over the filling, fold in the sides, and roll tightly, sealing the edges with a little water. Repeat with remaining wrappers and filling.

Pour 2 cups oil into a heavy skillet or deep fryer and heat to 350°F (175°C).

Fry 3–4 spring rolls at a time, careful not to crowd the pan. Cook 2–3 minutes per side until golden and crispy. Remove with a slotted spoon and drain on paper towels.

(Optional) Preheat oven to 425°F (220°C). Brush rolls lightly with oil, place on a baking sheet seam-side down, and bake 12–15 minutes, flipping once, until crisp.

Plate hot and serve with 1 cup sweet chili sauce or your favorite dip.