Mini Buffalo Chicken Egg Rolls


  • ½ pound cooked chicken breast
  • ⅓ cup diced celery
  • 2 ounces blue cheese
  • 2 ounces cream cheese
  • 1 tablespoon Louisiana-style hot sauce
  • salt
  • freshly ground black pepper
  • cayenne pepper
  • 14wonton wrappers, or more as needed
  • 1egg
  • 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.

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