Buffalo Chicken Egg Rolls
An easy to make appetizer using egg roll wrappers and Buffalo chicken.
Servings: 18 rolls
Ingredients
- ½ cup butter
- ⅓ cup hot sauce, we use Frank's Red Hot
- 125 grams cream cheese, cubed into small pieces
- 2 green onions, finely chopped
- 2 pounds cooked chicken, shredded
- 18 egg roll wrappers
- water, a small bowl for sealing the wrappers
- vegetable oil, for frying
Instructions
- In a small pot, melt the butter.
- Whisk in the hot sauce and the cream cheese, heating until the cream cheese is soft and starting to melt.
- Place the shredded chicken in a large bowl and add the melted butter mixture, stirring to coat all the chicken.
- Add 2-3 tablespoons of the chicken mixture to the centre of egg roll wrappers.
- Fold the wrappers over the chicken mixture by folding in two corners to meet in the centre, then fold up the bottom corner, and roll to form an egg roll.
- Heat oil in a large pot to 350℉ to 375℉.
- Cook 3-4 egg rolls at a time until golden, about 3 minutes, turning to brown all sides.
- Remove from oil, and place on a rack or paper towel-lined tray.
- Repeat with remaining egg rolls.
- Serve hot with ranch or blue cheese dressing.