Mini Buffalo Chicken Egg Rolls

Long ago, in my more oblivious days, I ordered 'boneless Buffalo wings,' only to be disappointed they weren't wings. It's a bit ironic that all these years later, I'm using chicken breast to create a Buffalo wing alternative, but at least I'm not trying to trick anybody. Less messy than bone-in Buffalo wings and more eventful than the 'boneless' kind, these Buffalo chicken egg rolls are a party snack breakthrough. Serve alongside more hot sauce and celery.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 121 Calories

Ingredients

• 1 egg
• 1 tablespoon water
• freshly ground black pepper
• 2 ounces cream cheese
• ⅓ cup diced celery
• oil for frying
• salt
• Cayenne pepper
• 2 ounces blue cheese
• ½ pound cooked chicken breast
• 1 tablespoon Louisiana-style hot sauce
• 14 wonton wrappers, or more as needed

Recipe Instructions

Step 1

Dice chicken into small cubes. Transfer to a mixing bowl. Add celery, blue cheese, cream cheese, and hot sauce. Season with salt, black pepper, and cayenne pepper. Mix with a spoon until filling is well combined.

Step 2

Beat egg and water together. Brush egg wash over the edges of 1 wonton wrapper. Place a heaping tablespoon of filling near one edge. Spread out with your fingers, leaving a 1/2-inch border. Roll edge up over filling. Crimp in both edges and roll over once more. Fold in about 1/4 inch of dough on either side to seal the ends. Apply more egg wash on top and continue rolling. Place on a plastic-lined baking pan. Repeat with remaining wonton wrappers and filling.

Step 3

Fill a skillet with enough oil to reach halfway up the egg rolls. Heat to 350 degrees F (175 degrees C) in a skillet over medium heat. Add a batch of egg rolls; fry until browned and crispy, about 2 minutes per side. Drain on a paper towel-lined plate. Fry remaining egg rolls.