Buffalo Chicken Egg Rolls Recipe (Makes 15)
1 package egg roll wrappers (I get them at Superlo)
1 rotisserie chicken
4 oz cream cheese
3/4 cup Franks Red Hot
3/4 cup sharp cheddar
1/2 stick butter
Oil for frying
Dip of choice
De-bone chicken into a large mixing bowl. Don’t use the skin. Need between 2-3 cups of meat. White meat is yummy, but use some dark, too! Shred kind of small.
In a small bowl, cube up butter and cream cheese, add Franks, and microwave 1 minute. Stir. Microwave 1 more minute.
Add cheddar to chicken, pour in hot sauce mix, and stir.
Make an egg wash- I used the whites if 2 eggs and a tablespoon of water.
Using a cutting board layout the egg roll wrapper as a diamond. Place roughly a tablespoon of chicken mix on the corner closest to you. (I like a smaller egg roll for the sake of easier bites.) Fold over the edge with the mixture, fold in each side corner, apply egg wash to the unfolded corner, and finish by rolling towards the end.
Video of how to wrap. Music is cool, too! https://youtu.be/FJTdKyDg_2Y
I froze them while the oil heated up. Kind of like letting the food relax before being fried!