BUFFALO CHICKEN ROLLS
3 skinless, boneless chicken breasts
1/3 cup celery, small diced
1/3 cup carrot, small diced
3 Tbsp mild buffalo wing sauce
3 Tbsp barbecue sauce
Egg roll wrappers
4 to 6 cups peanut oil
FOR SERVING:
Bleu cheese salad dressing
Ranch salad dressing
In a medium saucepan, add 4 quarts of water and chicken. Bring to a boil over medium-high heat and allow to boil for 12 to 15 minutes. Remove chicken and let stand for 5 to 10 minutes to cool.
Using 2 forks, shred the chicken and place in a medium-size bowl. Add the celery, carrot, buffalo wing sauce, and barbecue sauce. Mix well.
On each egg roll wrapper, place 1 1/2 to 2 tablespoons of the chicken mixture. Roll up the egg roll per package instructions (like an egg roll). Dab the last edge with water to help to help seal.
In a wok or deep skillet, heat the peanut oil over medium-high heat to 350 degrees. Deep fry the rolls, 3 to 4 at a time, until golden brown, turning only once. Transfer to a paper towel-lined plate.
Serve with side offerings of bleu cheese and ranch salad dressings for dipping.
Number of Servings: 12 to 15
Source: Better Recipes
BUFFALO CHICKEN EGG ROLLS
Put a chicken breast in a frying pan and cut it up into small pieces as it cooks.
Once it is thoroughly cooked, remove the pan from heat, coat liberally with Frank Red Hot, cover, and set aside.
Chop about a cup of cabbage into thin strips.
Lay out an egg roll wrapper and put a small amount of chopped cabbage in the center. Put some diced buffalo chicken on top of that, and then sprinkle it with a small amount of feta or blue cheese. Wrap the egg roll tightly.
Deep fry it to a crispy, golden brown.
Serve atop remaining chopped cabbage, with ranch, Franks, and more cheese crumbles for dipping.
Source: Bean Blog, January 25, 2008
BUFFALO CHICKEN WON-TONS
FOR THE SAUCE:
1 package dry ranch dressing mix
2 cups sour cream
1/4 cup buttermilk
FOR THE WON TONS:
1 lb boneless skinless chicken breast
1/2 cup melted butter
2 cups Frank's Hot Sauce, divided use
1 package won-ton wrappers
oil (for frying)
Mix together sour cream, buttermilk, and ranch dressing packet; set aside.
Place chicken in an oven safe dish. Season with salt and pepper. Pour melted butter and 1 cup of the hot sauce over the top.
Bake at 350 degrees for 20- 25 minutes.
Place in a food processor and puree with remaining hot sauce and butter. Let cool.
TO MAKE THE WON TONS:
Take one egg roll wrapper and place a small amount (1 tsp) in the center. Wet finger with a small amount of water and coat he four sides. Fold in a triangle shape and seal edges.
Using a deep skillet with enough canola oil to cover; fry at 350 degrees for 1-2 minutes per side or until golden brown and crispy.
Serve warm with ranch dipping sauce.
This dish can be made ahead of time and frozen. Just take out about five minutes before hand and fry for 2-3 minutes per side.
Serves 4-5
Source: Tuscaloosca Restaurant, August 17, 2007 |
