Fall is my favorite time of year. I love the leaves changing, the smell of fires in the air and the cool temperatures. Every now and then, I will even watch a football game (go Pats!), but what I really love and it’s mostly the idea of, is a tailgate party. How fun is that? A group of people at the back-end of a car with good food, drinks and lots of laughs.
I need to digress here. (Don’t worry, the two tales will eventually come together.) There is a restaurant in upstate NY called The Boatyard. A favorite of my dad’s and my brother’s, so we would go there at least once every time I was up there. They are known for several dishes, but one of my personal favorites (and that of my entire family’s) are the Buffalo Chicken Egg Rolls. Yes, I did ask for the recipe, but no…they apparently didn’t want to share. It was okay, I thought I could figure this out on my own.
This is where the two stories come together. It was Sunday afternoon and we were watching a football game. I decided that we were going to have a tailgate party…in our home. It was just a casual day to make fun finger foods and along with the hot wings I was making, I decided I was going to figure out what these egg rolls were all about.
It did take several tries (so the first tailgating, although good, wasn’t exceptional), but I think once you make this you will find that this is well worth the time and trouble and calories. People are correct when they say that anything fried is good. I don’t eat fried food…but I definitely would eat these on occasion. The nice thing about these are that you can make them ahead of time and freeze them. So try these on your next tailgating party, or cocktail party, or just a party of two. You will want these again and again….they are that good. They are spicy, crunchy and tasty. All the things your taste buds will need from a tailgating party.
Go Pats, happy tailgating and a very happy Fall season to all of you!
Buffalo Chicken Egg Rolls
- 1 Package egg roll wrappers
- 3 cups finely diced chicken (you can poach breasts, use prepared rotisserie, leftovers, etc)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4-1/2 cup buttermilk (depending on creaminess desired)
- 8 ounce cream cheese (use whipped or soften the cheese beforehand for easier mixing)
- 1/4 teaspoon Worcestershire sauce
- 2 Tablespoons hot sauce (more or less for your personal taste)
- 2 Tablespoons minced shallots
- 4 ounces blue cheese crumbled
- salt and pepper to taste
BLUE CHEESE DIP
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- Juice of 1/2 lemon
- 1/8 cup honey
- 2 Tablespoons chopped chives
- 1/2 cup crumbled blue cheese
- kosher salt and freshly ground black pepper to season
Mix mayonnaise and sour cream together.
Add buttermilk, cream cheese, Worcestershire sauce, hot sauce and combine until well blended.
Add shallots and blue cheese and combine.
Season to taste and set aside.
Place wrapper flat and place approximately 1 to 2 tablespoons of chicken mixture onto the middle of the wrapper. Roll according to package directions, seal with water and set aside.
(at this point you may freeze if desired)
Heat peanut oil in heavy duty pan until it reaches frying stage 350 degrees F to 400 degrees F
Place rolled wrappers in hot oil for 4 to 5 minutes turning occasionally. Remove and drain on paper towels.
Slice in half on the diagonal and serve immediately with blue cheese dip. (directions follow)
BLUE CHEESE DIP
Whisk together sour cream, mayonnaise, honey, lemon juice and chives. Fold in blue cheese crumbles. Season to taste with salt and pepper.
Refrigerate before serving.