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Buffalo Chicken Eggroll

Easy Appetizer for Entertaining


Buffalo Chicken Eggroll recipe

Prep Time: 10 minutes
Cooking Time: 1 hour
Serves: 6

In honor of SuperBowl Sunday this weekend, we've created an appetizer that's sure to please a rowdy crowd of football fans: Buffalo Chicken Eggrolls. Tender chicken, in a tangy and spicy sauce, served deep-fried in an eggroll wrapper with bleu cheese for dipping. The chicken is poached to preserve its juiciness, then smothered in hot sauce. Whether for SuperBowl or any other party, this appetizer is an easy fix for entertaining.

This dish has a lot of spice and richness that can compete with wine for your tastebuds' attention. Our solution is to choose a match that's mild in flavor, body and acidity - that won't try to compete, but will provide a tasty foil and palate-cleanser. Our wine pairing choice this week is a soft and clean Albariño from Spain. Instead of a second wine, we are featuring one of our favorite beers - it is for SuperBowl after all!

Pairing Options

2011 Pórtico da Ría Albariño, Rias Baixas
Easy-drinking, though not much depth. Soft with mild acidity and gentle fruit notes. ($10)

Sam Adams Boston Lager
We don't only love this beer because we're from Mass., but it doesn't hurt!
 ($8-9 / 6-pk)


Buffalo Chicken Eggroll Ingredients:

1 lb boneless, skinless chicken breasts
4 oz cream cheese softened
1/2 cup Frank's Red Hot pepper sauce
1/3 cup bleu cheese crumbles
1/4 cup chopped scallions
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp kosher salt
10 spring roll wrappers
Vegetable oil (enough for frying, ~4-5 cups depending on pot)

Bleu cheese dressing for dipping


Buffalo Chicken Eggroll Cooking Instructions:

1.) Place chicken breasts in a large pan with high sides. Fill halfway with water and bring to a boil over medium-high heat. Simmer for 30 minutes.


2.) Drain water, and chop chicken into small chunks. In a bowl, combine with cream cheese, hot sauce, scallions, onion powder, garlic powder and salt, and stir until well-mixed.


3.) Place a spoonful of chicken mixture in the center of a wrapper. Use the back of the spoon to spread out a bit, still leaving a good margin at the edges.

4.) Fold the wrapper top and bottom edges down over the filling so they overlap slightly. Wet the left edge wrapper with a little water, then roll up starting on the right side, and seal closed along the wet edge.


5.) To fry the eggrolls, fill a large pot halfway with the vegetable oil over medium-high heat. The oil shouldn't be so hot that it smokes, but hot enough that if you start to place the egg rolls into it the oil bubbles lightly.


6.) Add egg rolls into oil gently. Only place as many eggrolls as fit without overlapping or crowding. They will take ~3 minutes to cook, or until wrappers start to brown.

7.) Strain oto paper towels to remove excess oil, then serve with your favorite bleu cheese dressing and a garnish of extra chopped scallions. Enjoy!


Next recipe:
 Chicken Cacciatore



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