Whether you’re looking to spice up your family dinner night or add a kick to your next big get-together, give these zesty buffalo chicken egg rolls a try. Crafted from boneless chicken breasts, red pepper sauce, and crumbled blue cheese, they’re sure to get everyone’s mouths watering in no time.
One of the great things about this recipe is that most of the ingredients are most likely in your kitchen already!
What You’ll Need
2 cups chicken broth
2 cups water
1 1/2 lb boneless skinless chicken breasts
1 teaspoon olive oil
6 medium stalks celery, cut into thin 1-inch strips
1 cup grated carrots
1/4 teaspoon salt
10 green onions, finely chopped
1/4 cup cayenne pepper sauce
2 tablespoons butter, melted
1/2 cup crumbled blue cheese (2 oz)
Oil for deep frying
1/4 cup all-purpose flour
12 egg roll skins
1 egg, beaten
1/2 cup blue cheese or ranch dressing
Fresh Italian (flat-leaf) parsley, optional
Getting Started
Once you’ve collected the ingredients, heat the 2 cups chicken broth and 2 cups water in a 2-quart saucepan to a boil. Once boiling, add the 1 1/2 lbs of boneless skinless chicken breasts. After adding the chicken, lower the saucepan to a medium heat. Continue to cook the chicken at this temperature for 20 to 25 minutes, or until the juices run clear at the center. You can check this by cutting into the thickest part of the center of the meat.
Remove the chicken and place aside in a large bowl to cool. Discard any poaching liquids at this point.
Sauteé Your Vegetables
Next, place 1 teaspoon of oil in a 10-inch skillet and place over a medium heat. Once heated, add the 6 stalks of celery (cut into thin 1-inch strips), 1 cup grated carrots, and 1/4 teaspoon of salt. Stir. Cook the vegetables over the medium heat until the vegetables display a crisp-tenderness.
Shred the chicken (best accomplished with 2 forks). Combine shredded chicken with the sautéed vegetables. Add the finely chopped onions, 1/4 cup pepper sauce, 2 tablespoons of melted butter, and the 1/2 cup crumbled blue cheese.
Getting To The Fryer
Heat 3 to 4 inches of oil in a deep fryer or a 4-quart Dutch oven until it reaches 350° F.
While the oil is heating, sprinkle a clean work surface with the all-purpose flour. Lay out 1 egg roll skin with a corner pointing toward you. Keep the remaining egg roll skins covered by placing a damp paper towel over top to prevent them from drying out while working.
Gently place 2 tablespoons of the chicken/vegetable mixture just below the center point of the egg roll skin. Fold the corner of the egg roll skin over the filling, tucking the point underneath it. Take the left and right corners, fold them inward, and overlap them. Using a brush dipped in the beaten egg, coat the remaining corner and press it in the center to seal the folds.
Cover the completed egg rolls with a damp paper towel while continuing this process with the remaining skins.
When all egg rolls have been completed, fry a few at a time in the hot oil for 4 to 6 minutes each. Turn them once during the frying, until each side is golden brown and let drain on paper towels for a few minutes. Line a serving plate with parsley and serve with blue cheese or ranch dressing.
