Buffalo Chicken Egg Rolls Recipe
TORN CHICKEN, FONTINA CHEESE, HONEY GARLIC BUFFALO SAUCE, STIRR BLUE CHEESE FONDUE
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Ingredients
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Buffalo Chicken Egg Rolls
Method
Instructions
- 1
Prepare the Filling
In a large mixing bowl, combine the shredded chicken, fontina cheese, honey garlic buffalo sauce, cream cheese, salt, and pepper. Mix until well combined.
- 2
Assemble Egg Rolls
Lay a wonton wrapper on a clean surface, and place about 2 tablespoons of the chicken mixture in the center. Moisten the edges of the wrapper with water, then fold the wrapper over the filling to create a triangle. Press the edges to seal and repeat with remaining wrappers and filling.
- 3
Fry the Egg Rolls
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. Once hot, carefully add the egg rolls in batches and fry for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
- 4
Prepare Blue Cheese Fondue
In a small saucepan over low heat, combine the crumbled blue cheese with a splash of cream or milk. Stir until melted and smooth. Keep warm.
- 5
Serve
Serve the buffalo chicken egg rolls hot with the blue cheese fondue for dipping.
