Buffalo Chicken Egg Rolls

 

Here is my second recipe from Nick Digiovanni cookbook, " The Knife Drop" these are really good. You are going to love this recipe. Using a rotisserie chicken saves a lot of time.

I hope you will try this recipe, it is really good. Then go check out this great cookbook.

I promise you are going to love it. Go over to YouTube and checkout his channel also.

1/2 cup reach dressing. ( he has a great ranch dressing recipe in his cookbook, I will save that for you to look up later if you get his book)

3 tablespoons blue cheese crumbles (optional)

 1 1/2cups shredded rotisserie chicken 

2 cups shredded mozzarella

 4 oz cream cheese, soften 

1/4 cup buffalo sauce.( Recipe following this one.)

 4 scallions, thinly slice

 1/3 cup diced celery 

kosher salt and freshly ground black pepper to taste 

10 squares egg roll wraps

1 cup high heat cooking oil, for frying

1. In a small bowl, combine the ranch dressing and blue cheese crumbles if using. Refrigerate until ready to serve.

2. In a medium bowl, combine the chicken, mozzarella, cream cheese, Buffalo sauce, scallions, and celery. Season with salt and pepper to taste.

3. Place an egg roll wrapper on a clean work surface in a diamond orientation. Using the tip of your finger, lightly moisten the edge of the wrapper with water.

4. Place a log shaped portion (about four tablespoons) of the filling in the wrapper. Fold the right side of the wrapper over the filling, tucking it tightly around. Then fold down the top corner of the wrapper and fold up the bottom corner so the points overlap in the middle. Finally, roll the wrapper to the left to seal it repeat with the remaining wrappers and filling.

5. In a Dutch oven, heat the oil over medium high heat until the oil starts to bubble. To test if the oil is hot enough, place an unfilled egg roll wrapper in the oil. If it immediately begins to puff up and crisp, the oil is ready.

6. When the oil is hot, Add half the egg rolls and fry for about 2 minutes per side or until golden brown. Repeat with the remaining egg rolls.

7. Using a slotted spoon, transfer the egg rolls to a plate lined with paper towels. Allow them to cool slightly.

8. Transfer the egg rolls to a serving dish. Serve with the ranch blue cheese dressing.

Buffalo Sauce.

Some of you are thinking I'll just get pre-made buffalo sauce. Trust me don't, you'll want to make this one. This will be great for hot wings and anything else you would normally use your buffalo sauce for. But the flavor is much better

2/3 cup hot sauce 

1 1/2 tablespoons white vinegar

1/4 teaspoon Worcestershire sauce

1/2 cup unsalted butter, at room temperature,

 cubed pinch of ground Cayenne 

pinch of garlic powder

 kosher salt, to taste.

1. It is small pot over medium heat, combine the hot sauce, vinegar and Worcestershire sauce. As soon as it starts to bubble, immediately transfer the mixture to a blender.

2. With the blender on medium speed, slowly add the butter. A blender is important to ensure you get a proper emulsion, where everything is combined into one smooth and uniform sauce.

3. Transfer to a bowl and season to taste with cayenne pepper, garlic powder, and salt.