Buffalo Chicken Egg Rolls
How can I even begin to tell you just how much I love egg rolls? They’re a delicious portable snack and/or appetizer that feed a crowd, but that’s not why I love them so much. The real reason, the main one, is that they’re completely versatile. The egg roll world is your oyster. I think by now I’ve proved time and time again. Just take a look at all of the different egg roll recipes I have on here. These Buffalo Chicken Egg Rolls are an incredible addition to the growing collection.
Buffalo Chicken Egg Rolls
Buffalo Chicken Egg Rolls are two of my favorite appetizers rolled into one. Yes, pun intended. It's crispy buffalo chicken wings meet egg rolls and it's going to be your new favorite appetizer or snack. Perfect for the big game!
Servings: 12
Equipment
- Skillet
- Pot
- Deep-fry thermometer
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 large carrot peeled and diced
- 2 celery stalks diced
- 1 1/2 cups shredded chicken
- 4 scallions thinly sliced
- 1/3 cup buffalo sauce
- 1/4 cup crumbled blue cheese
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 12 egg roll wrappers
- 1/2 cup ranch or blue cheese dressing
- carrot sticks for garnish
- celery stick for garnish
Instructions
- Set a large pan over medium-high heat with the butter, once melted add the onion, garlic, carrot and celery and cook until softened, stirring often, about 8 minutes. Transfer to a large bowl and add the chicken, scallions (saving about 1 tablespoon for garnish), buffalo sauce, blue cheese (saving about 1 tablespoon for garnish) and salt and pepper and mix until well combined.
- To assemble the egg rolls, place one wrapper with a point facing you. Place about 2 tablespoons of filling in the center and form into a log. Bring the pointed sides of the wrapper in towards the filling and then roll into a tight log, sealing the edge with the cornstarch water mixture. Continue these steps until all the egg rolls are formed.
- Fill a large pot with oil about halfway up and bring to 350°F. Once hot, carefully drop in a few egg rolls at a time and fry, turning often, until they’re brown and crispy, about 5 minutes. Do not overcrowd the pan or else the oil will drop in temperature. Drain and transfer to a plate lined with paper towels to soak up any excess oil. Serve the egg rolls warm with ranch or blue cheese dressing for dipping. Garnish with the reserved scallions and blue cheese crumbles. Enjoy!
