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Saturday, November 16, 2024

Buffalo Chicken Egg Rolls

Ingredients:
2 cups shredded chicken
⅓ cup buffalo sauce
4 oz. cream cheese, softened
¾ cup cheddar cheese, shredded
⅓ cup blue cheese dressing
¼ cup blue cheese crumbles
2 green onions, chopped
1½ teaspoon garlic powder
1 teaspoon salt
8 egg roll wrappers
Neutral oil for frying
 
Preparation:
1. In a large mixing bowl, add the chicken, buffalo sauce, cream cheese, cheddar cheese, blue cheese dressing and crumbles, green onions, garlic powder and salt. Mix well and set aside.
 
2. Fill a small bowl with water. Place one egg roll wrapper on the counter, with a corner facing you. Scoop approximately 4 Tblsp. of the buffalo chicken filling into the center of the wrapper in the shape of a log.
 
3. Fold the bottom corner over the filling, tucking it snugly under the filling, then fold the left and right corners towards the center.
 
4. Roll the wrapper tightly towards the top corner and, using your finger, smear the top corner/edges with some water to seal the egg roll.
 
5. Ensure the egg roll is tightly wrapped, then repeat with the remaining wrappers and filling. Set aside.
 
6. In a pot, add oil for frying. The amount of oil needed will depend on the size of your pot (opt for a deeper pot to prevent splattering and overflow). Fill the pot with 2 to 3 inches of oil, ensuring there's at least 3 inches of space from the top. 
 
7. Heat on medium-high until the oil reaches 370°F.
 
8. Using a slotted spoon or tongs, carefully place 1 to 2 egg rolls into the oil. If your pot is wider, you may be able to add 3 at a time.
 
9. When the exterior turns a dark golden brown, remove and place on paper towels or wire rack to drain.
 
10. Serve warm with a side of celery and ranch/blue cheese dressing for dipping.

NOTE: Can also be "fried" in an air fryer, using guidelines for your fryer to determine cook time and temperature.

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