Recipe: Buffalo Chicken Egg Rolls

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Ingredients:

2 Boneless, Skinless Chicken Breasts (or 2 cups shredded Chicken Meat)
1 small Carrot, finely chopped or shredded
1-2 Green Onions
1/2 cup Blue Cheese Crumbles (about 2 oz)
1/2 cup Mozzarella Cheese, shredded
1/3 cup Buffalo Wing Sauce
1 package Egg Roll Wrappers

What else you’ll need:

Oil for frying
Blue Cheese dressing
Blue Cheese Crumbles
Celery Sticks
Baby Carrots

Directions:

Roast your chicken breasts (if using), drizzled with olive oil & seasoned with salt & pepper, in the oven at 350 degrees for 35-40 minutes (just until fully cooked). Let it cool slightly then chop or shred into a mixing bowl.

Add the finely chopped carrot, chopped green onion (reserving a little bit for topping), mozzarella & blue cheese crumbles to the chicken & combine. Add the Buffalo sauce to coat. We like Frank’s Buffalo Sauce, but use what ever is your favorite.

Preheat your oil to 375 degrees. Lay out a few egg roll wrappers on the counter. Put about 2 tablespoons of the chicken filling in the center. Using a pastry brush (or your finger) dipped in water wet all 4 edges of the egg roll.

Fold up the bottom corner, then the 2 sides & roll up. The package has directions & diagrams for you to follow too.

Deep fry for 1-2 minutes, just until lightly browned. They will continue to cook after you pull them out of the oil. I line a baking sheet with paper towels to drain the egg rolls on after they come out of the oil. Let them cool for a few minutes before serving, they will be HOT!