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Buffalo Chicken Egg Rolls

Course Appetizer
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes

Ingredients

  • 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

Instructions

  1. Mix mayonnaise and sour cream together.

  2. Add buttermilk, cream cheese, Worcestershire sauce, hot sauce and combine until well blended.

  3. Add shallots and blue cheese and combine.

  4. Season to taste and set aside.

  5. 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.

  6. (at this point you may freeze if desired)

  7. Heat peanut oil in heavy duty pan until it reaches frying stage 350 degrees F to 400 degrees F

  8. Place rolled wrappers in hot oil for 4 to 5 minutes turning occasionally. Remove and drain on paper towels.

  9. Slice in half on the diagonal and serve immediately with blue cheese dip. (directions follow)

  10. BLUE CHEESE DIP

  11. Whisk together sour cream, mayonnaise, honey, lemon juice and chives. Fold in blue cheese crumbles. Season to taste with salt and pepper.

  12. Refrigerate before serving.