Buffalo Chicken Egg Rolls

Photo by Susan M.
Adapted from bettycrocker.com

PREP TIME

60

minutes

TOTAL TIME

--

minutes

SERVINGS

12

Servings

PREP TIME

60

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from bettycrocker.com

Ingredients

  • 2

    cups Progresso® chicken broth (from 32-oz carton)

  • 2

    cups water

  • 1 1/2

    lb boneless skinless chicken breasts

  • 1

    teaspoon olive oil

  • 6

    medium stalks celery, cut into thin 1-inch strips

  • 1

    cup grated carrots

  • 1/4

    teaspoon salt

  • 10

    green onions, finely chopped

  • 1/4

    cup red pepper sauce

  • 2

    tablespoons butter, melted

  • 1/2

    cup crumbled blue cheese (2 oz)

  • Oil for deep frying

  • 1/4

    cup Gold Medal® all-purpose flour

  • 12

    egg roll skins (from 1-lb package)

  • 1

    egg,beaten

  • 1/2

    cup blue cheese or ranch dressing

  • Fresh Italian (flat-leaf) parsley, if desired

Directions

In 2-quart saucepan, heat broth and water to boiling; add chicken. Reduce heat to medium; cook 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to large bowl; set aside to cool. Discard poaching liquid. In 10-inch skillet, heat 1 teaspoon oil over medium heat. Add celery, carrots and salt; cook and stir until vegetables are crisp-tender. Shred chicken with 2 forks. Add sautéed vegetables, onions, pepper sauce, butter and blue cheese; mix well. In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350°F. Meanwhile, sprinkle work surface with flour. Place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place about 2 rounded tablespoons chicken mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with beaten egg; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel.) Repeat with remaining egg roll skins and chicken mixture. Fry egg rolls, a few at a time, in hot oil 4 to 6 minutes, turning once, until golden brown. Drain on paper towels. Place egg rolls on parsley-lined

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: