Buffalo Chicken Egg Rolls Recipes
BUFFALO CHICKEN EGG ROLLS
One of my favorite slow cooker recipes is this impressive buffalo chicken egg rolls appetizer. You can wrap the filling in egg roll wraps and bake, or, for a bite-size version, use smaller won ton wraps. -Tara Odegaard, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 3h35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours., Preheat oven to 425°. Shred chicken with 2 forks; stir in butter., With a corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment-lined baking sheets, seam side down. Repeat., Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 174 calories, Fat 4g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 716mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 13g protein.
BUFFALO CHICKEN EGG ROLLS
These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, carrots, scallions, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!
Provided by Gina
Categories Appetizer
Time 45m
Number Of Ingredients 9
Steps:
- Place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
- To make in the Instant Pot, add at least 1 cup broth or water, enough to cover the chicken. Cook on high pressure 15 minutes, natural release. Discard liquid and shred with two forks.
- Meanwhile, combine the cream cheese and hot sauce together until smooth. Add the chicken, blue cheese, carrots and scallions and mix well, makes 3 cups.
- One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.
- Spoon 3 tablespoons of the buffalo dip mixture onto the bottom third of the wrapper.
- Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
- Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
- Set aside and repeat with remaining wrappers and filling.
- Spray all sides of the egg rolls with oil using your fingers to evenly coat.
- Preheat the oven to 400F. Spray a sheet pan with oil.
- Transfer the egg rolls to the baking sheet and cook until browned and crisp, about 16 to 18 minutes, turning halfway.
- Serve immediately, with dipping sauce on the side, if desired.
- In batches, cook 370F for 8 to 9 minutes, turning halfway through until golden brown.
- Serve immediately, with dipping sauce on the side, if desired.
Nutrition Facts : ServingSize 2 egg rolls, Calories 231.5 kcal, Carbohydrate 24.5 g, Protein 20 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 24.5 mg, Sodium 1020 mg, Fiber 1 g, Sugar 1.5 g
BUFFALO CHICKEN EGG ROLLS
Wow! What a great way to switch up Buffalo wings on game day. These have all the chicken wing flavor without the mess. The crispy egg roll wrapper with the creamy and spicy center is out of this world good. Serve with a side of Blue cheese and Buffalo wing sauce for the perfect party appetizer.
Provided by Debbie Reid
Categories Poultry Appetizers
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a medium bowl, mix the cream cheese and wing sauce. Add in the chicken, Bleu cheese, celery, salt, and pepper; mix to fully combine.
- 2. Working with 1 egg roll wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 2 - 2 1/2 tablespoons of the chicken mixture in the bottom center of the wrapper. Roll the corner closest to you over the filling.
- 3. Brush the 3 remaining corners with water. Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed.
- 4. Press to seal, set aside, and continue with the remaining wrappers and filling.
- 5. In a large non-stick skillet, pour oil to a depth of 1/2 inch. Heat the oil to approximately 350 degrees. Fry the egg rolls, in batches, for about 2 - 3 minutes or until golden brown, turning occasionally. Drain on paper towels.
- 6. Serves with Bleu cheese dressing and additional Buffalo wing sauce on the side.
MINI BUFFALO CHICKEN EGG ROLLS
Long ago, in my more oblivious days, I ordered 'boneless Buffalo wings,' only to be disappointed they weren't wings. It's a bit ironic that all these years later, I'm using chicken breast to create a Buffalo wing alternative, but at least I'm not trying to trick anybody. Less messy than bone-in Buffalo wings and more eventful than the 'boneless' kind, these Buffalo chicken egg rolls are a party snack breakthrough. Serve alongside more hot sauce and celery.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 45m
Yield 14
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 5 g, Cholesterol 34.1 mg, Fat 8.2 g, Fiber 0.2 g, Protein 6.4 g, SaturatedFat 2.7 g, Sodium 169.9 mg, Sugar 0.1 g
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- Combine butter and buffalo sauce together and pour over chicken, mixing until ingredients are well combined.
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