Foodie Blog Roll 2

Monday, March 26, 2012

Buffalo Chicken Egg Rolls


Do yourself a favor and make these. Today.

Buffalo Chicken Egg Rolls

Our friends gave us their deep fryer a few months ago {thanks, Dave and Shelly!}and I have been dying to use it. I knew I had to break it in right with something special, and no food is more special to me than buffalo chicken. 
And carrot cake, but you can't fry that. Or can you?

Buffalo Chicken Egg Rolls
     makes 16 egg rolls
2 large chicken breasts, cooked and shredded
4 oz fat free cream cheese
1/3 C Louisiana hot sauce
1/4 C Louisiana wing sauce
1/4 C fat free ranch
1 tsp ranch seasoning from packet
3/4 C shredded cheddar cheese
Egg roll wrappers
1 egg 
Vegetable oil for frying

In a medium bowl, mix together the chicken, cream cheese, hot sauce, wing sauce, ranch, ranch seasoning and cheese.

In a ramekin or small dish, beat the egg. To make the egg rolls, place an egg roll wrapper on a cutting board or flat surface with one corner pointing toward you. Scoop about 2 tablespoons of filling about a third of the way up on the wrapper.


Fold up the bottom corner and brush the egg wash on the two top sides of the wrapper. This acts as the "glue" to keep the sides of the wrapper to stay down.

Fold in the two side corners. 

Roll it up. Repeat with the rest of the egg rolls. Do not stack them or they will get stuck together. 

Fry two at a time in a deep fryer between 350-375 degrees. Fry for a few minutes, or until golden brown. 

Don't have a deep fryer? Don't worry. You can also make them in a skillet with oil. I used a skillet for these two recipes, Italian Egg Rolls and Southwestern Egg Rolls.


12 comments:

  1. You are talking my language with these. We love all things-buffalo!

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  2. A deep fryer has been on my wishlist for so long now. A friend of mine told me that the texture is entirely different when using a deep fryer. Ah, when I have money I will most definitely invest in one. Or ask for it as a gift :)

    As for these egg rolls, ok, yum! I recently fell in love with buffalo flavor so I'm sure I would love these. After all, no one can ever dislike deep fried goodies.

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  3. I use this same type of filling inside of crescent dough, baked and dipped in Ranch Dressing! It is delish!

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    1. YUM!! I love crescent dough. That sounds kinda of like these:
      http://cookincowgirl.blogspot.com/2011/02/cheesy-buffalo-chicken-pockets.html

      Hope you're doing well!! Miss you!

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  4. I love your blog and I love cooking, Looks like great food. I too am a country girl and live in Colorado. You could come check out my blog @cavinravin.blogspot.com and you could follow me too. :) I also have a question about Oklahoma, Did you like living there? I've always wanted to live there. Is it pretty?

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    Replies
    1. Thanks for stopping by my blog! I love Colorado, it's great! I loved Oklahoma, I lived in Stillwater. It's very flat...and kind of windy. And they say "If you don't like the weather in Oklahoma, wait 10 minutes and it will change." But I live in Kansas now, and it's kind of like that here too. I'm gonna come check out your blog! :)

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  5. You are making me wish I had a deep fryer!! These look to. die. for!

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  6. I love the look of the outside!

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  7. These are on my must make list this week!

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  8. Is that celery in the filling? looks like something green in the pictures that isn't listed in the recipe.

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    Replies
    1. Hey there! Wow, thanks for pointing that out :) It's celery leaves. They give off so much flavor, I probably just threw them in the chicken mix. There is not chopped celery in the filling, but I think that little extra CRUNCH would be great!

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