Best 3 Buffalo Chicken Egg Rolls Recipes
Indulge in a symphony of flavors with our tantalizing Buffalo Chicken Egg Rolls, where crispy egg roll wrappers embrace a delectable filling of tender chicken enveloped in a fiery buffalo sauce. Drizzle them with creamy ranch or blue cheese dressing for a harmonious blend of heat and coolness.
Explore variations of this culinary delight with our collection of irresistible recipes. Discover the classic Buffalo Chicken Egg Rolls, featuring a traditional buffalo sauce that delivers a perfect balance of spice and tang. For those who crave a hint of sweetness, dive into the Honey Garlic Buffalo Chicken Egg Rolls, where a luscious honey garlic sauce lends a touch of sweet heat to the succulent chicken.
If you're seeking a vegetarian alternative, our Veggie Buffalo Egg Rolls offer a symphony of flavors with a filling of crisp vegetables tossed in a tangy buffalo sauce. And for those with a penchant for bold flavors, the Sriracha Buffalo Chicken Egg Rolls deliver an invigorating kick with a spicy sriracha-infused buffalo sauce.
Each recipe is meticulously crafted with step-by-step instructions, ensuring a hassle-free cooking experience. Relish the convenience of using store-bought egg roll wrappers or elevate your culinary skills by making homemade wrappers from scratch.
So, embark on a culinary adventure and tantalize your taste buds with our delectable Buffalo Chicken Egg Rolls and their irresistible variations.
BUFFALO CHICKEN EGG ROLLS
One of my favorite slow cooker recipes is this impressive buffalo chicken egg rolls appetizer. You can wrap the filling in egg roll wraps and bake, or, for a bite-size version, use smaller won ton wraps. -Tara Odegaard, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 3h35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours., Preheat oven to 425°. Shred chicken with 2 forks; stir in butter., With a corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment-lined baking sheets, seam side down. Repeat., Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 174 calories, Fat 4g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 716mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 13g protein.
MINI BUFFALO CHICKEN EGG ROLLS
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.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 45m
Yield 14
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 5 g, Cholesterol 34.1 mg, Fat 8.2 g, Fiber 0.2 g, Protein 6.4 g, SaturatedFat 2.7 g, Sodium 169.9 mg, Sugar 0.1 g
BUFFALO CHICKEN EGG ROLLS
Add a little kick to your next party with our Buffalo Chicken Egg Rolls made with skinless, boneless chicken breasts, red pepper sauce and crumbled blue cheese.
Provided by Angie McGowan
Categories Appetizer
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- In 2-quart saucepan, heat broth and water to boiling; add chicken. Reduce heat to medium; cook 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to large bowl; set aside to cool. Discard poaching liquid.
- In 10-inch skillet, heat 1 teaspoon oil over medium heat. Add celery, carrots and salt; cook and stir until vegetables are crisp-tender. Shred chicken with 2 forks. Add sautéed vegetables, onions, pepper sauce, butter and blue cheese; mix well.
- In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350°F.
- Meanwhile, sprinkle work surface with flour. Place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place about 2 rounded tablespoons chicken mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with beaten egg; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel.) Repeat with remaining egg roll skins and chicken mixture.
- Fry egg rolls, a few at a time, in hot oil 4 to 6 minutes, turning once, until golden brown. Drain on paper towels. Place egg rolls on parsley-lined serving platter. Serve with blue cheese dressing.
Nutrition Facts : Calories 260, Carbohydrate 13 g, Cholesterol 60 mg, Fat 2, Fiber 1 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 3 g, TransFat 0 g
Tips:
- Choose the right wonton wrappers. Thicker wrappers will hold up better during frying, while thinner wrappers will be crispier. If you're using thicker wrappers, you may need to pre-cook them before filling and rolling.
- Make sure the filling is cold before assembling the egg rolls. This will help prevent the wrappers from becoming soggy.
- Don't overfill the egg rolls. Too much filling will make them difficult to roll and seal, and they may burst open during frying.
- Seal the egg rolls tightly. This will prevent the filling from leaking out during frying.
- Fry the egg rolls in hot oil. This will help them cook evenly and prevent them from becoming greasy.
- Drain the egg rolls on paper towels before serving. This will help remove any excess oil.
Conclusion:
Buffalo chicken egg rolls are a delicious and easy-to-make appetizer or main course. They're perfect for game day, parties, or a quick weeknight meal. With a few simple tips, you can make sure your egg rolls are perfectly crispy and delicious every time. So next time you're looking for a fun and flavorful dish to serve, give these buffalo chicken egg rolls a try!
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