Buffalo Chicken Egg Rolls | Living By Design
Source: Powerhouse Productions / CLEO TV
Ingredients
- 1 quart vegetable oil
- 1⁄2 the meat from a store-bought rotisserie chicken, skin and bones removed and discarded
- 1 bunch scallions, chopped
- 1 cup shredded mozzarella
- 11⁄2 cup bleu cheese dressing, separated
- 2 teaspoons granulated garlic powder
- 2 teaspoons onion powder
- 1 cup plus 1/3 cup store-bought Buffalo chicken wing sauce, separated
- 1 teaspoon Kosher salt
- 8 large egg roll wrappers
- 1 large egg mixed with 1 tablespoon of water
- 1⁄4 cup green onion tops thinly sliced, for garnish
Instructions
- Set a large cast-iron pan over medium heat and add the vegetable oil. Heat up the oil as you prepare the egg rolls.
- In a large mixing bowl, combine the chicken meat, scallions, mozzarella, 1⁄2 cup of the bleu cheese dressing, garlic powder, onion powder, 1/3 cup of the Buffalo sauce and salt. Stir well to combine.
- To assemble your egg rolls, lay out one of the egg roll wrappers at an angle and place about 1⁄2 cup of the chicken filling into the center of the egg roll in a straight line that aligns with the corners of the wrapper but centered from the edges. Use the egg wash to brush along the edges of the wrapper and take the corner of the wrapper closest to you and drap it over mound of chicken, pulling the chicken toward you and the edge of the wrapper should go under the chicken. Take the corners on your left and right and fold them over towards the center of the wrapper over the mound of chicken. Holding the corners on top of the mound, roll the wrapper away from you until the final corner meets the top of the now egg roll cylinder. Press to allow the egg wash to adhere to the wrapper and set aside. Repeat this process with the remaining chicken filling, wonton wrappers and egg wash.
- Once all of the egg rolls have been assembled, place them in the hot oil and fry until golden brown and crispy, about 3-4 minutes. Be sure to turn the egg rolls over once about halfway through the cooking time. Remove the egg rolls from the hot oil and place on a baking sheet with a wire rack to allow the oil to drain.
- Serve the egg rolls with the remaining blue cheese dressing and Buffalo sauce for dipping.
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