Buffalo Chicken Spring Rolls Recipe
Roasted chicken, buffalo sauce, Mozzarella, crispy battered spring roll, peppercorn ranch
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Ingredients
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Filling
Spring Roll Wrappers
Dipping Sauce
For Frying
Method
Prepare Filling
- 1
Combine Chicken and Sauce
In a large bowl, mix the shredded roasted chicken with the buffalo sauce until well combined. Make sure the chicken is evenly coated with the sauce.
- 2
Add Cheese
Stir in the shredded mozzarella cheese into the buffalo chicken mixture until evenly distributed.
Assemble Spring Rolls
- 3
Prepare Work Surface
Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you.
- 4
Fill the Wrapper
Place about 2 tablespoons of the buffalo chicken filling in the center of the wrapper.
- 5
Roll the Wrapper
Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly to enclose the filling. Seal the top corner with a little water to keep the roll closed.
- 6
Repeat
Repeat the process with the remaining wrappers and filling.
Fry Spring Rolls
- 7
Heat Oil
In a large pot or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Rolls
Carefully add a few spring rolls to the hot oil, making sure not to overcrowd the pot. Fry until golden brown and crispy, about 3-4 minutes, turning occasionally.
- 9
Drain Excess Oil
Use a slotted spoon to remove the spring rolls from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve
- 10
Plate the Spring Rolls
Arrange the fried buffalo chicken spring rolls on a serving platter.
- 11
Serve with Dipping Sauce
Serve hot with peppercorn ranch dressing on the side for dipping.
