Tasty Tuesday’s with Chef Rick are back!
This week, Chef Rick is combining two crowd favorites into one: Buffalo Chicken & Egg Rolls. If you’re a fan of buffalo chicken wings and egg rolls, this recipe WILL NOT disappoint. They are simple to make with little ingredients which makes a great go-to recipe, especially for entertaining and parties.
2 Cups Chicken, Cooked and Chopped
½ Cup Diced Celery
1 Cup Shredded Cheddar
1 Cup Monterey Jack Cheese
½ – 3/4 Cup Buffalo Wing Sauce
Oil for Deep Frying
12 Egg Roll Skins
1/2 Cup Ranch Dressing or Bleu Cheese Dressing for Dipping
Place shredded chicken in a bowl with salt, diced celery and cheese. Mix well.
Combine butter and buffalo sauce together and pour over chicken, mixing until ingredients are well combined.
In deep fryer or saucepan, heat 2-3 inches oil on medium heat.
Keep a small bowl of water nearby and grab an egg roll wrapper. With 1 corner facing you, place about 2 tablespoons of your chicken mixture slightly below center of the wrapper. Begin rolling skin up by folding corner closest to you, then fold in right and left corners as you reach that point. Brush remaining corner with water and gently roll toward remaining corner and press to seal. Repeat until no mixture is remaining.
Fry egg rolls in hot oil until golden brown on each side. Drain on paper towels.