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Mini Buffalo Chicken Egg Rolls
Mini Buffalo Chicken Egg Rolls
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Chef John's Buffalo wing egg rolls: a delicious twist on a classic favorite, served with blue cheese and celery, ideal for any party.
Ingredients:
  • 0.5 pound cooked chicken breast
  • 0.33333334326744 cup diced celery
  • 2 ounces blue cheese
  • 2 ounces cream cheese
  • 1 tablespoon Louisiana-style hot sauce
  • salt
  • freshly ground black pepper
  • cayenne pepper
  • 14 wonton wrappers, or more as needed
  • oil for frying
Instructions:
  • Cut chicken into small cubes. Place in a mixing bowl. Combine with celery, blue cheese, cream cheese, and hot sauce. Season with salt, black pepper, and cayenne pepper. Stir with a spoon until filling is fully mixed.
  • Whisk egg and water until combined. Brush a thin layer of the egg wash on the edges of a single wonton wrapper. Spoon a generous tablespoon of filling near one edge. Use your fingers to spread the filling, leaving a small 1/2-inch border. Roll the edge over the filling, secure by crimping both edges, then roll once more. Fold in about 1/4 inch of dough on each side to seal the ends. Brush more egg wash on top and roll to seal. Place on a baking pan lined with plastic wrap. Repeat with the rest of the wonton wrappers and filling.
  • In a skillet, heat oil halfway up the egg rolls until it reaches 350 degrees F (175 degrees C) over medium heat. Fry each batch of egg rolls until golden and crispy, for approximately 2 minutes per side. Place on a paper towel-lined plate to drain. Repeat with remaining egg rolls.

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