Often I check out the categories on this site of ours, and think “What have I been neglecting”. What else needs a showcase. Most of my cooks is the main dish – a steak, shrimp, burgers or tacos.. I know it’s always the sides that are lacking. One of my pitfalls is doing the main and a side, and getting the timing exactly right.
But that’s not necessary for today. I got some plans for an awesome side/main dish coming up. Today was going to be my first time trying an egg roll wrapper, so we’re going a bit simplistic – yet flavorful. The Buffalo Chicken egg roll.
Update 27 December: Recipe added per request
The Prep Table
Shouldn’t be much of a surprise for ya, but this one is pretty simple. We’re going to grill up some chicken breasts, shred ’em up.. toss them in some cheesy buffalo mix and then wrap the filling in an egg roll wrapper. I’ve never done an egg roll wrap. I gotta learn. Today is that day.
Chicken is chicken. Today, I went with McCormick’s Montreal Chicken – which isn’t nearly as good as the Montreal Steak seasoning.. but it did the job.
Cream cheese, shredded motz, green onion and more buffalo sauce than I’d like to admit. Post-shred, add it to a bowl and then add your cheese/sauce. Can’t mix this up too much. Want an awesome mix that’ll hold – not explode, not too watery.. it’s a balance and the answer is usually more cheese.
The Process
Got a little flare on my first wrap, but we got better. And we kept getting better. Once I learned the portioning, the watering of the edges.. it got to be second nature. I’m looking forward to a ForensicBBQ Egg Roll category, because this was fun.
As I type this, totally forgot I froze some. They’re sounding pretty darn good right now after I just ate a salad. (Yes, I do that sometimes). By now, you know I’m dialing in my cast-iron fry game, so that’s what we’re doing with these. We’re going to fry these up, mix up a spicy ranch/buffalo sauce and see how they turn out.
The Result
To give you the full effect of how these things came out, I kept some whole and sliced the others. These things turned out phenomenal. Next time, I’ll throw some serious spicy in there, but for a tailgate appetizer, can’t really go wrong with these. They hit, and they were tasty.
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Recipe
Buffalo Chicken Style Egg Rolls
Ingredients
- Egg Roll Wrappers
- 1 Block Cream Cheese (8oz) softened
- 4 Cups Shredded Mozzarella Cheese From the block
- 5-6 Cups Shredded Chicken
- 1/2 Cup Hot Sauce (at least) to taste
- 5 Sprigs Green Onions Thin Sliced
Instructions
- Mix the cooked chicken, cheeses, hot sauce and green onions in a bowl. Tailor the flavor with the hot sauce until you're happy.
- Throw a spoonful onto an egg roll wrapper and make a roll. I had a small water bowl to moisten edges of wrapper when completing the roll. Your first will be the worst, gets easier.
- Heat vegetable oil in a skillet until 350F degrees. Add egg rolls to oil a small batch at a time (pending on skillet size), making sure they don't touch. Flip halfway through – about 2-3 minutes total.
- Transfer to paper towel lined plate to absorb the excess. Dip in favorite sauce or eat it as is