Mini Buffalo Chicken Egg Rolls
"Long ago, in my more oblivious days, I ordered 'boneless Buffalo wings,' only to be disappointed they weren't wings. It's a bit ironic that all these years later, I'm using chicken breast to create a Buffalo wing alternative, but at least I'm not trying to trick anybody. Less messy than bone-in Buffalo wings and more eventful than the 'boneless' kind, these Buffalo chicken egg rolls are a party snack breakthrough. Serve alongside more hot sauce and celery."
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Ingredients45 m servings 121
Original recipe yields 14 servings (14 egg rolls)
- Dice chicken into small cubes. Transfer to a mixing bowl. Add celery, blue cheese, cream cheese, and hot sauce. Season with salt, black pepper, and cayenne pepper. Mix with a spoon until filling is well combined.
- Beat egg and water together. Brush egg wash over the edges of 1 wonton wrapper. Place a heaping tablespoon of filling near one edge. Spread out with your fingers, leaving a 1/2-inch border. Roll edge up over filling. Crimp in both edges and roll over once more. Fold in about 1/4 inch of dough on either side to seal the ends. Apply more egg wash on top and continue rolling. Place on a plastic-lined baking pan. Repeat with remaining wonton wrappers and filling.
- Fill a skillet with enough oil to reach halfway up the egg rolls. Heat to 350 degrees F (175 degrees C) in a skillet over medium heat. Add a batch of egg rolls; fry until browned and crispy, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining egg rolls.
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- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 121 calories; 8.2 5 6.4 34 170 Full nutrition
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