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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.
Ingredients
- ½ pound cooked chicken breast
- 1/3 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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 14 | |
| Calories 121 | |
| % Daily Value * | |
| Total Fat8g | 11% |
| Saturated Fat3g | 14% |
| Cholesterol34mg | 11% |
| Sodium170mg | 7% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber0g | 1% |
| Total Sugars0g | |
| Protein6g | |
| Vitamin C1mg | 5% |
| Calcium34mg | 3% |
| Iron1mg | 3% |
| Potassium64mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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