Buffalo Chicken Rolls™ Recipe

1. Cook and shred chicken

Place the chicken breast in a small pot and cover with water. Add 1/2 tsp salt. Bring to a simmer over medium heat, reduce to low and simmer gently until cooked through (internal temperature 165°F / 74°C), about 12–15 minutes depending on thickness. Remove chicken, let cool slightly, then shred finely with two forks or chop into very small pieces.

2. Mix filling

In a bowl, combine shredded chicken, softened cream cheese, shredded cheddar, 3/4 cup buffalo sauce (reserve remaining sauce for serving or extra coating), chopped green onions, Worcestershire sauce, 1/2 tsp salt and 1/2 tsp black pepper. Mix until fully incorporated and smooth-ish. Taste and adjust salt/pepper. The mixture should be moist but thick enough to hold shape when rolled; if too wet, add 1–2 tbs panko to firm up.

3. Prepare an assembly area with a small bowl of water (for sealing), a shallow dish with the 1 tbs flour, a bowl with beaten eggs, and a plate with panko mixed with cornstarch. Lay one wonton wrapper flat in a diamond orientation (point toward you). Lightly dust the center with a pinch of flour to help prevent sticking.

4. Place about 1 1/2 tablespoons of the buffalo chicken filling across the lower third of the wrapper, leaving ~1/2 inch border on each side. Fold the bottom corner up over the filling, tuck tightly, fold the two side corners toward the center, then roll up to the top corner to form a neat cylinder. Brush the top corner with a little water to seal. Repeat with remaining wrappers and filling (should make about 20–24 rolls depending on size).

5. Lightly dredge each roll in flour, shake off excess, dip into beaten egg, then roll in the panko-cornstarch mixture to coat evenly. Place finished rolls on a tray lined with parchment.

6. Heat the oil in a deep pot or large skillet to 350°F (175°C). If you don't have a thermometer, heat oil over medium-high until a small cube of bread browns in ~60 seconds. Use enough oil to submerge rolls halfway (or deep-fry in batches with ~2–3 inches oil).

7. Fry rolls in batches (do not overcrowd) for 2½–4 minutes, turning occasionally, until golden brown and crisp all over and heated through. If oil is shallow, flip to brown evenly. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a 200°F (95°C) oven while frying remaining batches.

8. If you prefer a lighter option, these can be baked at 425°F (220°C) on a lightly oiled sheet for 12–15 minutes, turning once, until golden and crisp.

9. Arrange rolls on a platter with celery sticks. Serve immediately with blue cheese dressing and the reserved warmed buffalo sauce on the side for dipping. Sprinkle optional chopped chives or parsley over the rolls and drizzle a little extra buffalo sauce if desired.

10. Suggested serving: 3–4 rolls per person as an appetizer, or 6–8 as a main with sides.