Mini Buffalo Chicken Egg Rolls recipe

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Ingredients

½ pound cooked chicken breast
⅓ cup diced celery
2 ounces blue cheese
2 ounces cream cheese
1 tablespoon Louisiana-style hot sauce
salt
freshly ground black pepper
cayenne pepper
14 wonton wrappers, or more as needed
1 egg
1 tablespoon water
oil for frying

Nutrition Info

120.9 calories
carbohydrate: 5 g
cholesterol: 34.1 mg
fat: 8.2 g
fiber: 0.2 g
protein: 6.4 g
saturatedFat: 2.7 g
servingSize: -
sodium: 169.9 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Dice chicken into small cubes. Transfer to a mixing bowl. Add celery, blue cheese, cream cheese, and hot sauce. Season with salt, black pepper, and cayenne pepper. Mix with a spoon until filling is well combined.

  2. Beat egg and water together. Brush egg wash over the edges of 1 wonton wrapper. Place a heaping tablespoon of filling near one edge. Spread out with your fingers, leaving a 1/2-inch border. Roll edge up over filling. Crimp in both edges and roll over once more. Fold in about 1/4 inch of dough on either side to seal the ends. Apply more egg wash on top and continue rolling. Place on a plastic-lined baking pan. Repeat with remaining wonton wrappers and filling.

  3. Fill a skillet with enough oil to reach halfway up the egg rolls. Heat to 350 degrees F (175 degrees C) in a skillet over medium heat. Add a batch of egg rolls, fry until browned and crispy, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining egg rolls.

Recipe Yield

14 egg rolls

Recipe Note

Long ago, in my more oblivious days, I ordered 'boneless Buffalo wings,' only to be disappointed they weren't wings. It's a bit ironic that all these years later, I'm using chicken breast to create a Buffalo wing alternative, but at least I'm not trying to trick anybody. Less messy than bone-in Buffalo wings and more eventful than the 'boneless' kind, these Buffalo chicken egg rolls are a party snack breakthrough. Serve alongside more hot sauce and celery.

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