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Mini Buffalo Chicken Egg Rolls

Rated as 5 out of 5 Stars

"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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45 m servings 121
Original recipe yields 14 servings (14 egg rolls)


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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 121 calories; 8.2 5 6.4 34 170 Full nutrition

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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!

As usual Chef John hit another home run, wife loved these and we will be making them many more times. the right amount of filling to wrap and they are so crisp and crunchy.