Buffalo Chicken Style Egg Rolls
Makes quite a few egg rolls - so tailor it down as you see fit. I made probably 2 dozen with this one. Although baking them would be healthier, I'm sure.. it's that fried egg roll crunch that you need.
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