Mini Buffalo Chicken Egg Rolls recipe
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Ingredients
- ½ pound cooked chicken breast ⅓ cup diced celery 2 ounces blue cheese 2 ounces cream cheese 1 tablespoon Louisiana-style hot sauce salt freshly ground black pepper cayenne pepper 14 wonton wrappers, or more as needed 1 egg 1 tablespoon water oil for frying
Nutrition Info
- 120.9 caloriescarbohydrate: 5 gcholesterol: 34.1 mgfat: 8.2 gfiber: 0.2 gprotein: 6.4 gsaturatedFat: 2.7 gservingSize: -sodium: 169.9 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Mini Buffalo Chicken Egg Rolls
Directions
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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.
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.
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.