It’s your main man AB, and today, we’re about to embark on a journey that’ll set your taste buds on fire – in the best way possible. Get ready for a flavor fiesta as we dive into the world of Smokin’ Buffalo Chicken Eggrolls. If you’re into bold, spicy, and downright delicious, then you’re in the right place. Stick around, ’cause we’re about to turn up the heat in the kitchen!
Now, let me tell you why these Buffalo Chicken Eggrolls are the real MVPs. Think about the ultimate fusion – crispy, crunchy eggroll wrappers meeting the zesty, fiery embrace of Buffalo chicken. It’s a match made in culinary heaven. This dish isn’t just food; it’s an experience. The kind of experience that’ll make you the star of any gathering, from game nights to family dinners.
Imagine sinking your teeth into the perfect harmony of shredded chicken bathed in that tangy Buffalo sauce, dancing with melted cheese and crispy veggies. It’s like a party in your mouth, and everyone’s invited. So, why make this dish? Because life’s too short for boring food, my friends. Let’s spice it up, Smokin’ style!
Ingredients:
2 cups cooked shredded chicken
1 cup Buffalo sauce (homemade or your favorite brand)
1 cup shredded mozzarella cheese
1 cup finely shredded cabbage
1/2 cup finely chopped green onions
1/4 cup chopped cilantro
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 package eggroll wrappers
Vegetable oil for frying
Step-by-Step Guide:
- Buffalo Chicken Mix:
- In a bowl, mix shredded chicken, Buffalo sauce, mozzarella cheese, cabbage, green onions, cilantro, garlic powder, onion powder, and black pepper. This flavorful blend is the heart and soul of your eggrolls.
- Wrap It Up:
- Lay out an eggroll wrapper like a diamond. Spoon a generous amount of the Buffalo chicken mix onto the center.
- Fold the bottom corner over the filling, tuck in the sides, and roll it up tightly. Seal the edges with a bit of water to ensure a secure closure.
- Fry to Perfection:
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
- Carefully place the eggrolls into the hot oil and fry until golden brown, about 3-4 minutes. Don’t overcrowd the pan – give these bad boys some space to sizzle.
- Drain and Serve:
- Once crispy and golden, remove the eggrolls and let them drain on a paper towel-lined plate.
- Serve them up hot and fresh, maybe with a side of extra Buffalo sauce for dipping. Now, that’s what I call a Smokin’ good time!
Expert Tips and Tricks:
- Prep the Mix Ahead: Save time by preparing the Buffalo chicken mix a day before. The flavors will have a chance to mingle and intensify.
- Double-Check the Seal: Ensure a tight seal when rolling the eggrolls. You don’t want any filling escaping into the hot oil.
- Temperature Matters: Keep that oil at a steady 350°F (175°C) for the perfect crispiness. Too hot, and you’ll burn the outside before the inside cooks.
Variations:
- Bacon-Wrapped Bliss: Wrap each eggroll with a slice of bacon before frying for an extra smoky flavor.
- Blue Cheese Bonanza: Add a dollop of creamy blue cheese dressing to the filling for a tangy twist.
- Ranch Lovers’ Dream: Mix ranch seasoning into the Buffalo chicken mix for a cool and herby kick.
- Jalapeño Popper Paradise: Toss in some diced jalapeños for a spicy pop that’ll wake up your taste buds.
Buffalo Chicken Egg Rolls
Ingredients
- 1 lb cooked chicken breast
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- green onions
- 8 oz cream cheese
- 8 oz sharp cheddar cheese
- garlic powder
- 16 oz egg roll wrappers
- Vegetable oil
- Salt and pepper
- 1 cup hot sauce
- 1/2 cup butter
- 1 tsp Worcestershire sauce
- Dash of cayenne
- Salt and pepper to taste
Instructions
- Start by making the star of the show – the zesty buffalo sauce. In a saucepan, melt the butter over medium heat, then stir in the hot sauce, Worcestershire sauce, cayenne, salt, and pepper. Let it simmer for a few minutes until the flavors meld together perfectly. Set it aside to cool while you prepare the rest of the ingredients.
- In a large mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, sliced green onions, softened cream cheese, shredded cheddar cheese, and optional garlic powder or onion powder. Mix everything together until it’s well combined and all those delicious flavors are evenly distributed.
- Now comes the fun part – assembling the egg rolls! Lay out an egg roll wrapper on a clean surface in a diamond shape. Place a generous spoonful of the buffalo chicken mixture in the center of the wrapper. Fold the bottom corner of the wrapper over the filling, tucking it snugly. Fold the sides of the wrapper towards the center, then roll tightly to seal the egg roll. Repeat this process with the remaining wrappers and filling until you’ve created a tempting batch of buffalo chicken egg rolls just waiting to be cooked.
- When it comes to cooking these mouthwatering morsels, you’ve got options. If you’re craving that extra crunch, you can fry them up to golden perfection. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C), then fry the egg rolls in batches until they’re crispy and irresistible, about 3-4 minutes per batch. Alternatively, if you’re looking for a lighter option, you can bake them in the oven. Preheat the oven to 425°F (220°C), place the assembled egg rolls on a baking sheet lined with parchment paper, lightly brush or spray them with oil, then bake for 15-20 minutes until they’re golden brown and crispy.
- Once your buffalo chicken egg rolls are cooked to perfection, it’s time to serve them up and enjoy every delicious bite. Arrange them on a platter alongside some cooling yogurt ranch, extra buffalo sauce for dipping, and a colorful array of chopped carrots, celery, and fresh parsley for garnish. Then sit back, relax, and watch as your guests dive into these irresistible appetizers with gusto.
