Mini Buffalo Chicken Egg Rolls
Ingredients45 m servings 121
- 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.
- 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
ReviewsRead all reviews 3
Chef John always wins in our kitchen! Made these for our new years Eve party and they were a huge hit. Will definitely make them again. Very easy to make. Only change I made was didn't put in bl...
Easy and amazing. I baked the rolls at 425 for 10 minutes and they turned our crunchy, just as if I had fried them. Yum!