Kenny’s back in the kitchen and he’s breaking all the rules with his buffalo chicken egg rolls. This recipe takes the eastern egg roll and fills it with a western favorite buffalo chicken.
Buffalo Chicken Egg Rolls
Ingredients
- 2 thin sliced chicken breast
- Garlic powder
- Cayenne pepper
- Chipotle or creole seasoning
- 2 tbsp oil
- 1/3 cup hot sauce
- 1 tbsp butter
- 1 package egg/spring rolls
Directions
- Season chicken breast with garlic powder, cayenne pepper, and chipotle seasoning (1 tsp each per side)
- Add 1-2 tbsp of oil to a pan and preheat on med heat
- Cook chicken 3-4 min per side
- Shred cooked chicken
- In a saucepan add 1 tbsp butter to 1/3 cup of hot sauce
- Mix until creamy and simmer on a med-low heat 2-3 min
- Add shredded chicken mix well and simmer 3-4 min
- Create an egg wash with 1 egg and several tbsp of water
- Paint a thin layer of the wash onto the perimeter of the egg roll (to help stick)
- Add 2 Tbsp of filling to egg roll (feta cheese and celery optional)
- Fold in the corner and roll up the filling into an egg roll
- Preheat pan of oil over med-high heat (350), with enough oil to almost cover egg rolls
- Fry egg rolls until golden brown and crispy remembering to flip in oil to fry both sides
- Cool on a wire rack to avoid soggy egg rolls
Plate&Enjoy
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