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Buffalo Chicken Egg Rolls
Buffalo Chicken Egg Rolls
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Prep Time:
1 hour
Total Time:
1 hour 30 minutes
Spice up your party with Buffalo Chicken Egg Rolls filled with tender chicken, zesty hot sauce, and tangy blue cheese.
Ingredients:
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 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 Frank's™ RedHot™ Original cayenne pepper sauce
  • 2 tablespoons butter, melted
  • 1/2 cup crumbled blue cheese (2 oz)
  • Oil for deep frying
  • 1/4 cup Gold Medal™ all-purpose flour
  • 12 egg roll skins (from 1-lb package)
  • 1 egg, beaten
  • 1/2 cup blue cheese or ranch dressing
  • Fresh Italian (flat-leaf) parsley, if desired
Instructions:
  • In a 2-quart saucepan, bring the broth and water to a boil. Add the chicken and simmer over medium heat for 20 to 25 minutes until the juices run clear when the thickest part is cut (at least 165°F). Transfer the chicken to a large bowl and allow it to cool. Discard the poaching liquid.
  • Heat 1 teaspoon of oil in a 10-inch skillet over medium heat. Sauté celery, carrots, and salt until vegetables are crisp-tender. Shred chicken with 2 forks, then mix in sautéed vegetables, onions, pepper sauce, butter, and blue cheese until well combined.
  • Heat 3 to 4 inches of oil in a deep fryer or 4-quart Dutch oven to 350°F.
  • Sprinkle flour on the work surface. Lay an egg roll skin in front of you with one corner facing you. Cover the rest of the skins with a damp paper towel to keep them from drying out. Add roughly 2 rounded tablespoons of the chicken mixture just below the center of the skin. Fold the closest corner over the filling, tucking the point underneath. Fold in the right and left corners, then brush the remaining corner with beaten egg. Roll the egg roll gently towards the remaining corner and press to seal. Cover the filled egg roll with a damp paper towel and continue with the remaining skins and chicken mixture.
  • Fry egg rolls in batches in hot oil for 4 to 6 minutes until golden brown, turning once. Drain on paper towels, then arrange on a parsley-lined platter and serve with blue cheese dressing.

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