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Saturday, February 2, 2013

Buffalo Chicken Egg Rolls with Blue Cheese Dip

So in case you haven’t heard yet, there is this big – HUGE really – football game tomorrow. Which means pizza, wings, beer, and tons of other fat and calorie laden yumminess to indulge on.

I confess that I don’t love buffalo or chicken wings and I refuse to eat them in public. In general, I don’t like any meat that is still on the bone. I do love buffalo sauce though. I've posted a few things on here already that are for buffalo sauce lovers, and I can’t help but always think of new ways to use it.

Like these egg rolls. Why is it so much fun to fuse different types of cuisines together? I've seen egg rolls stuffed with all kinds of non-traditional fillings – the craziest might be the Mac n cheese stuffed ones I saw recently. Not sure if I’d ever go there but these Buffalo Chicken ones are pretty awesome.

They have a crispy, slightly chewy outside with a sharp and spicy inside. Serve them with my blue cheese dipping sauce and you might not even miss the real thing. And I added bacon in them just for good measure. You can’t get that with a chicken wing.

Buffalo Chicken Egg Rolls
* Makes 16

-          4 cups cooked and shredded chicken
-          ½ cup softened cream cheese
-          ¾ cup finely shredded mild cheddar cheese
-          8 strips bacon, cooked and crumbled
-          1 – 1 ¼ cup buffalo wing sauce
-          4 scallions, sliced
-          Black pepper
-          16 egg roll wrappers
-          Vegetable or canola oil
-          Blue cheese (recipe below) or ranch dressing for serving

1-      Preheat oven to 400 degrees.

2-      In a small bowl combine softened cream cheese and one cup of buffalo sauce and stir to combine.

3-      In a large bowl combine chicken, bacon, and cheddar cheese. Add buffalo sauce mixture and stir to combine. Fold in scallions and season with black pepper. If mixture needs more moisture add reserved buffalo sauce.

4-      Lay an egg roll wrapper flat and add a heaping tablespoon of mixture to middle. Moisten all edges with water using your finger or pastry brush. Take one edge and fold over mixture, tucking tightly. Bring two side corners in and fold tightly. Finally roll egg roll up tight and seal all edges. Repeat until done.

5-      Place egg rolls on a wire cooking rack. Brush lightly with oil (or use a Pam spray) all over.

6-      Bake for 10-14 minutes or until lightly golden brown.

7-      Allow to sit for a couple of minutes and then serve with blue cheese or ranch dipping sauce.

Blue Cheese Dipping Sauce
* Makes approx 1 cup

-          5oz crumbled blue cheese
-          1/3 cup plain Greek yogurt
-          1/3 cup sour cream
-          2 tablespoons Boursin cheese
-          ½ teaspoon Worcestershire sauce
-          1/3 cup heavy cream
-          Black pepper, to taste


1 - In a small food processor or blender combine all ingredients and pulse until just combined, leaving some blue cheese crumbles.

2 - Taste and season with black pepper as needed.

3 - Refrigerate for one hour to allow flavors to develop.

Here are some other great game day foods:

Happy Super Bowl!

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