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
Bleu cheese dressing for
Buffalo Chicken Eggroll Cooking
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
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
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!