Prep Time 60 MIN
Total Time 1 HR 30 MIN
Add a little kick to your next party with our Buffalo Chicken Egg Rolls made with skinless, boneless chicken breasts, red pepper sauce and crumbled blue cheese.
Ingredients
- 2 cups chicken broth (from 32-oz carton)
- 2 cups water
- 1 ½ lb boneless skinless chicken breasts
- 1 teaspoon olive oil
- 6 medium stalks celery, cut into thin 1-inch strips
- 1 cup grated carrots
- ¼ teaspoon salt
- 10 green onions, finely chopped
- ¼ cup red pepper sauce
- 2 tablespoons butter, melted
- ½ cup crumbled blue cheese (2 oz)
- Oil for deep frying
- ¼ cup all-purpose flour
- 12 egg roll skins (from 1-lb package)
- 1 egg, beaten
- ½ cup blue cheese or ranch dressing
- Fresh parsley, if desired
Directions
- In 2-quart saucepan, heat broth and water to boiling; add chicken. Reduce heat to medium; cook 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to large bowl; set aside to cool. Discard poaching liquid.
- In 10-inch skillet, heat 1 teaspoon oil over medium heat. Add celery, carrots and salt; cook and stir until vegetables are crisp-tender. Shred chicken with 2 forks. Add sautéed vegetables, onions, pepper sauce, butter and blue cheese; mix well.
- In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350°F.
- Meanwhile, sprinkle work surface with flour. Place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place about 2 rounded tablespoons chicken mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under.
- Fold in and overlap right and left corners. Brush remaining corner with beaten egg; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel.) Repeat with remaining egg roll skins and chicken mixture.
- Fry egg rolls, a few at a time, in hot oil 4 to 6 minutes, turning once, until golden brown. Drain on paper towels. Place egg rolls on parsley-lined serving platter. Serve with blue cheese dressing.