Buffalo Chicken Egg Roll Minis Recipes

BUFFALO CHICKEN EGG ROLLS

Steps:

• Place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
• To make in the Instant Pot, add at least 1 cup broth or water, enough to cover the chicken. Cook on high pressure 15 minutes, natural release. Discard liquid and shred with two forks.
• Meanwhile, combine the cream cheese and hot sauce together until smooth. Add the chicken, blue cheese, carrots and scallions and mix well, makes 3 cups.
• One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond.
• Spoon 3 tablespoons of the buffalo dip mixture onto the bottom third of the wrapper.
• Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
• Fold the left and right corners in toward the center and continue to roll into a tight cylinder.
• Set aside and repeat with remaining wrappers and filling.
• Spray all sides of the egg rolls with oil using your fingers to evenly coat.
• Preheat the oven to 400F. Spray a sheet pan with oil.
• Transfer the egg rolls to the baking sheet and cook until browned and crisp, about 16 to 18 minutes, turning halfway.
• Serve immediately, with dipping sauce on the side, if desired.
• In batches, cook 370F for 8 to 9 minutes, turning halfway through until golden brown.
• Serve immediately, with dipping sauce on the side, if desired.

BUFFALO CHICKEN EGG ROLLS

Steps:

• In a 3-qt. slow cooker, combine chicken, dressing mix and wing sauce. Cook, covered, on low until chicken is tender, 3-4 hours., Preheat oven to 425°. Shred chicken with 2 forks; stir in butter., With a corner of an egg roll wrapper facing you, place 3 tablespoons chicken mixture just below center of wrapper; top with 1 teaspoon each feta and mozzarella cheeses. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling; roll up tightly, pressing at the tip to seal. Place on parchment-lined baking sheets, seam side down. Repeat., Bake until golden brown, 15-20 minutes. Let stand 5 minutes before serving.

BAKED MINI BUFFALO CHICKEN EGG ROLLS WITH BLUE CHEESE SAUCE

Steps:

• Preheat oven to 400 degrees. Grease a baking sheet with non-stick cooking spray.
• In a medium bowl, combine chicken, buffalo sauce, green onions and cream cheese.
• Fill a small bowl with water. Place one heaping teaspoon of filling on the front third of each wonton wrapper leaving a slight border around the edges. Use your finger to moisten the edges of the wonton wrapper. Tuck the sides in and roll up, jelly roll-style, place seam-side down on baking sheet. Repeat with remaining wontons and filling.
• Bake egg rolls for 12-15 minutes or until golden brown and crispy. Serve with blue cheese sauce.
• In a very small saucepan, melt butter over a medium-low heat. Whisk in flour. Slowly whisk in milk, making sure to get rid of all lumps. Bring to a boil and reduce to a simmer until thickened, about 1-2 minutes. Remove from heat and stir in blue cheese until melted. Season with salt and pepper.

MINI BUFFALO CHICKEN EGG ROLLS

Steps:

• 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.
• 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.
• 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.

BUFFALO CHICKEN EGG ROLL MINIS

Steps:

• Heat oven to 400ºF.
• Combine coleslaw blend, chicken, 1/4 cup dressing and Sriracha sauce. Spoon 1 rounded Tbsp. coleslaw mixture down one side of each wonton wrapper; lightly moisten opposite side of wrapper with water. Roll up wontons tightly, pressing edge of wrapper to wonton to seal.
• Place, seam sides down, on baking sheet sprayed with cooking spray. Lightly spray egg rolls with additional cooking spray.
• Bake 10 to 12 min. or until golden brown. Meanwhile, mix mayo, blue cheese, celery and remaining dressing.
• Serve egg rolls with mayo mixture.

BUFFALO CHICKEN EGG ROLLS

Steps:

• In 2-quart saucepan, heat broth and water to boiling; add chicken. Reduce heat to medium; cook 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to large bowl; set aside to cool. Discard poaching liquid.
• In 10-inch skillet, heat 1 teaspoon oil over medium heat. Add celery, carrots and salt; cook and stir until vegetables are crisp-tender. Shred chicken with 2 forks. Add sautéed vegetables, onions, pepper sauce, butter and blue cheese; mix well.
• In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350°F.
• Meanwhile, sprinkle work surface with flour. Place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place about 2 rounded tablespoons chicken mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with beaten egg; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel.) Repeat with remaining egg roll skins and chicken mixture.
• Fry egg rolls, a few at a time, in hot oil 4 to 6 minutes, turning once, until golden brown. Drain on paper towels. Place egg rolls on parsley-lined serving platter. Serve with blue cheese dressing.