Sunday, December 14, 2014

Buffalo Egg Rolls



  • 1/2 stick of butter
  • 3/4 C wing sauce
  • 1 skinless boneless chicken breast, shredded (or roasted and cubed)
  • 1 t celery flake
  • 1 pinch of cayenne pepper
  • 1 pinch of red pepper flake
  • salt and pepper
  • 1 block of softened Neufchatel or Cream cheese
  • 1 package of wonton wraps (found in the produce section of any grocery store)
  • 1 whisked egg white
  1. In a medium skillet, melt butter and add hot sauce.
  2. Add shredded chicken breast, celery flake, salt, pepper, cayenne pepper and red pepper flake.
  3. Simmer on low for 10 minutes until slightly reduced.
  4. Combine with Cream cheese.
  5. Place wonton wrap diagonally on your work surface.
  6. Add 1-2 T of chicken to center, allowing excess sauce to drain off.
  7. Brush egg whites along the surface and fold like an envelope.
  8. Fill a small sauce pan just under 1/2 way with canola oil.
  9. Heat over medium high heat until the oil reaches 375 degrees.
  10. Carefully add the egg rolls and cook 1-2 at a time (adding more will decrease the oil temperature and prevent the proper crisping). 
  11. Cook until the egg rolls turn a golden brown (about 4-5 minutes)
  12. Remove and drain on a paper towel or coffee filter
Click Vlog for tip:


  • 1/2 C sour cream
  • 1/2 C mayonnaise
  • 3/4 C bleu cheese crumbles
  • 3 T half and half
  • 1 t garlic powder
  • 1 t onion powder
  • salt and pepper to taste
  1. Combine all ingredients in a small mixing bowl
  2. Cover and refrigerate for at least 20 minutes to allow the flavors to develop.
  3. Mix well before serving.
TIP: You can also add actual diced celery and/or julienned carrots to the mix to give the full- on "buffalo wing" experience.  For a great presentation, serve the dressing in a martini glass, fan the eggrolls around it on a bed of greens.