Thursday, March 10, 2011

Buffalo Chicken Egg Rolls

The chicken in these egg rolls is so tender, and juicy, with just the right amount of heat!

This recipe makes a big batch so you'll have plenty for appetizers.

Makes: 24 egg rolls
Prep time: 10 minutes
Cook time: 45 minutes
Printable Recipe


  • 2 lbs boneless, skinless chicken breasts
  • 2 chicken bouillon cubes
  • 1 1/2 cups hot sauce (I used Cajun Power Louisiana Lightning Sauce)
  • 1 cup Mozzarella cheese, shredded
  • 2 eggs, beaten with 2 T water
  • 1 cup blue cheese and/or ranch salad dressing
  • 1 package egg roll wrappers
  • 6 cups oil for frying
  • Celery, sliced

1. Bring a pot of water to a boil. Add the bouillon cubes and chicken. Boil until the chicken is cooked completely. Let cool and shred into bite-sized pieces.

2. Place chicken in a large bowl. Add the hot sauce and cheese and mix.

3. Heat oil in a Dutch oven, large pot, or deep fryer to 350 F.

4. Working in batches, spoon approximately 2-3 tablespoons of the chicken mixture onto the egg rolls and roll. Brush edge with the egg wash to seal. Add to oil and fry until golden brown. Drain on paper towel-lined plate.

5. Serve with blue cheese and/or ranch dressing and celery.

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