Buffalo Chicken Egg Rolls

Name: Buffalo Chicken Egg Rolls
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Chinese, Asian
Ingredients: 57 grams 1/2 cup crumbled blue cheese; 2 Tbsps butter, melted; 237 milliliters grated carrots; 6 medium stalks celery, cut into thin 1-inch strips; 473 milliliters chicken broth (from 32-oz carton); 1 egg, beaten; 12 egg roll skins (from 1-lb package); 59 milliliters Gold all-purpose flour; 10 green onions, finely chopped; 12 servings Oil for deep frying; 1 teaspoon olive oil; 12 servings Fresh Italian (flat-leaf) parsley, if desired; 59 milliliters Frank Original cayenne pepper sauce; 118 milliliters blue cheese or ranch dressing; 0 teaspoons salt; 680 grams boneless skinless chicken breasts; 473 milliliters water

Buffalo Chicken Egg Rolls might be just the hor d'oeuvre you are searching for. One serving contains 229 calories, 16g of protein, and 12g of fat. This recipe serves 12. Head to the store and pick up cheese, chicken breasts, oil, and a few other things to make it today. This recipe is typical of Chinese cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

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 165F).

Ingredients you will need

Whole Chicken

Broth

Juice

Water

Equipment you will use

Sauce Pan

Remove chicken to large bowl; set aside to cool. Discard poaching liquid.

Ingredients you will need

Whole Chicken

Equipment you will use

Bowl

In 10-inch skillet, heat 1 teaspoon oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add celery, carrots and salt; cook and stir until vegetables are crisp-tender. Shred chicken with 2 forks.

Ingredients you will need

Vegetable

Carrot

Whole Chicken

Celery

Salt

Add sauted vegetables, onions, pepper sauce, butter and blue cheese; mix well.

Ingredients you will need

Hot Sauce

Blue Cheese

Vegetable

Butter

Onion

In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350F.

Ingredients you will need

Cooking Oil

Equipment you will use

Deep Fryer

Dutch Oven

Meanwhile, sprinkle work surface with flour.

Ingredients you will need

All Purpose 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.)

Ingredients you will need

Roll

Egg

Equipment you will use

Paper Towels

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.

Ingredients you will need

Whole Chicken

Roll

Egg

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.

Ingredients you will need

Whole Chicken

Roll

Egg

Equipment you will use

Paper Towels

Fry egg rolls, a few at a time, in hot oil 4 to 6 minutes, turning once, until golden brown.

Ingredients you will need

Roll

Egg

Cooking Oil

Drain on paper towels.