Buffalo egg rolls (perfect combination!)
Buffalo egg rolls (perfect combination!)
Buffalo egg rolls are our two favorite appetizer recipes, and they are all wrapped in a dipping delicacy.
The combination of buffalo wings and egg rolls makes it the most popular appetizer.
Buffalo Chicken Omelet
Holidays and parties mean that books gather together for family and friends, not only for good company, but also for good food! ! In all these functions, we always have delicious appetizers, so we are always looking for new things to try.
Today’s recipe happens to be a new favorite, combining two of our favorite appetizers into one-Buffalo Chicken Wings and Egg Rolls to make Buffalo Egg Rolls.
These egg rolls are delicious and very suitable for our holiday party. If you are a fan of buffalo chicken wings and egg rolls, this recipe will not disappoint. They are easy to make with very few ingredients, which is a good first choice recipe, especially for entertainment and parties.
Prepare the chicken
The making of these egg rolls is easier than you think. Chicken shreds are used in this recipe. For the best tips and tricks for shredding chicken, please click here.
After the chicken is finely chopped, it is mixed with grated carrots, salt, and blue cheese. Pour the buffalo fin sauce and butter with the chicken and stir well. Note: You can find mild buffalo fin sauce in stores, which can be used instead of adding butter. The amount of butter you add will vary depending on the spiciness of the sauce you want.
How to make buffalo egg rolls
filling. Put the shredded chicken in a bowl filled with salt, grated carrots, and grated blue cheese. Stir well.
Sauce. Mix the butter and buffalo sauce together, pour it over the chicken, and stir until the ingredients are well combined.
Prepare. In a fryer or pan, heat 2-3 inches of oil over medium heat.
gather. Put a small bowl of water nearby, and then take an egg roll wrapper. With 1 corner facing you, place approximately 2 tablespoons of chicken mixture slightly below the center of the wrapper. Start to roll up the skin by folding the corner closest to you, then fold the left and right corners when you reach that point. Brush the remaining corners with water, then gently roll and press to seal the remaining corners. Repeat until no mixture remains.
saute. Fry the egg rolls in hot oil until golden on both sides. Soak up the moisture with paper towels.
Prompt, change + store information
Air fryer: Making these in an air fryer is a simple switch! Preheat it to 400 degrees, then cook the egg rolls for 9 minutes, then flip and cook for another 5 minutes.
baked: To bake these in the oven, line a pan with parchment paper or foil. Coat the rolls with cooking spray and bake at 425 degrees F for 15-20 minutes or until brown and crispy.
Oil temperature: The oil temperature should reach 350°F during frying. If you don’t have a thermometer, put the back of the wooden spoon in the oil. If the oil immediately starts to foam around the spoon, then the oil is hot enough. If it bubbling too much, it is too hot.
Variety:
- Add chopped cabbage to the filling
- Use less butter to get hotter buffalo sauce
Dipping sauce:
Shop Put it in a Ziploc bag or airtight container and put it in the refrigerator for up to 4-5 days. Believe it or not, we like to eat these cold foods, but you can reheat them in the microwave, or even lightly brush them with olive oil or vegetable spray, and bake them in the oven for a few minutes.
freeze
- bake: Let them cool completely, wrap individual egg rolls with plastic film, put them in a freezer-safe bag or container, and store them in the refrigerator for 3-6 months. Reheat them in the oven or microwave without defrosting them first until they are hot.
- Unbaked: Freeze them quickly until they harden, about an hour, and then wrap them individually in plastic wrap. Put it in a freezer safety bag for 3-6 months. Fry on medium and small fire until cooked (avoid frying on high fire, because the inside may still be cold but the outside is golden brown).
in advance: It can be filled up to 2 days in advance. Assemble them the day before, cover them, and store them in the refrigerator until you fry them.
Try these bad boys and let us know what you think. You can’t go wrong with combining 2 delicious appetizers into one!
For more buffalo recipes, please check:
Course appetizer, main course
American cuisine
Preparation time 10 minutes
Cooking time 25 minutes
Total time 35 minutes
12 servings
Calories 167 kcal
Author Little Luna
- 2 cups chicken cooked and shredded
- 1 cup grated carrot
- 1/4 teaspoon salt
- 1/2 cup shredded blue cheese
- 1/4-1/8 cup buffalo fin sauce
- 2 tablespoons melted butter
- Frying oil
- 12 egg roll wrappers
- 1/2 cup ranch sauce or blue cheese sauce for dipping sauce
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Put the shredded chicken in a bowl filled with salt, grated carrots, and grated blue cheese. Stir well.
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Mix the butter and buffalo sauce together, pour it over the chicken, and stir until the ingredients are well combined.
-
In a fryer or pan, heat 2-3 inches of oil over medium heat.
-
Put a small bowl of water nearby, and then take an egg roll wrapper. With 1 corner facing you, place approximately 2 tablespoons of chicken mixture slightly below the center of the wrapper. Start to roll up the skin by folding the corner closest to you, then fold the left and right corners when you reach that point. Brush the remaining corners with water, then gently roll and press to seal the remaining corners. Repeat until no mixture remains.
-
Fry the egg rolls in hot oil until golden on both sides. Soak up the moisture with paper towels.
Adapted from Betty Crocker.
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