Buffalo Chicken Egg Rolls
Equipment
- Frying pan
- Mixer with whisk attachment (optional)
Ingredients
- 2 chicken breasts
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon cayenne optional
- 1 teaspoon cajun seasoning optional
- 3 ounces cream cheese room temperature
- 1 1/2 cups of shredded mozzarella cheese
- 2 tablespoons melted butter
- 1/2 cup hot sauce or buffalo sauce
- 1 package egg roll wrappers
- 1/2 cup or more oil for frying
Instructions
- Season chicken breast on both sides.
- Cook on medium high heat until completely done.
- Shred fully cooked chicken with mixer or forks.
- Add shredded chicken to a large bowl.
- Mixing cream cheese, shredded mozzarella, buffalo or hot sauce, and melted butter.
- Mix until fully incorporated, if cream cheese is not spreadable warm up the mixture for 30 seconds in the microwave.
- Add filling to wrappers.
- Roll wrappers (Follow the instructions of "How to Roll the Egg")
- Fry in vegetable oil on medium high heat until both sides are browned.
- How to Wrap an Egg Roll
- Place filling diagonally on wrap
- Fold bottom corner over filling.
- Roll snuggly halfway to cover filling
- Fold in both sides snuggly against filling
- Use water to moisten the edges of the flap
- Roll wrapper up and seal top corner
- Lay flat side down until ready to cook
Notes
Using a mixer with a whisk attachment to shred the chicken will do it more thoroughly than trying to use forks while it’s hot.
The mixer will also cool off the chicken so that you can handle it when you’re ready to fill your egg roll wrappers.
Using two wrappers will allow you to create a more hearty egg roll and it will be more crispy!
The mixer will also cool off the chicken so that you can handle it when you’re ready to fill your egg roll wrappers.
Using two wrappers will allow you to create a more hearty egg roll and it will be more crispy!
Tried this recipe?Let us know how it was!