Name: Mini Buffalo Chicken Egg Rolls
Prep time: 30 min
Cook time: 30 min
Yield: 14
Ingredients: Cooked chicken breast - ½ pound; Diced celery - ⅓ cup; Blue cheese - 2 ounces; Cream cheese - 2 ounces; Louisiana-style hot sauce - 1 tablespoon; Salt - 1 tablespoon; Freshly ground black pepper - 1 tablespoon; Cayenne pepper - 1 tablespoon; Wonton wrappers, or more as needed - 14; Egg - 1; Water - 1 tablespoon; Oil for frying - 1 tablespoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Mini Buffalo Chicken Egg Rolls

1. Cooked chicken breast - ½ pound

2. Diced celery - ⅓ cup

3. Blue cheese - 2 ounces

4. Cream cheese - 2 ounces

5. Louisiana-style hot sauce - 1 tablespoon

6. Salt - 1 tablespoon

7. Freshly ground black pepper - 1 tablespoon

8. Cayenne pepper - 1 tablespoon

9. Wonton wrappers, or more as needed - 14

10. Egg - 1

11. Water - 1 tablespoon

12. Oil for frying - 1 tablespoon

How to cook deliciously - Mini Buffalo Chicken Egg Rolls

1. Stage

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. Stage

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. Stage

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. Chef John