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Buffalo Chicken Egg Rolls

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Buffalo Chicken Egg Rolls
  • Prep 60 min
  • Total 1 hr 30 min
  • Servings 12
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Add a little kick to your next party with our Buffalo Chicken Egg Rolls made with skinless, boneless chicken breasts, red pepper sauce and crumbled blue cheese.
By Angie McGowan
Updated Sep 9, 2016

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 Frank's™ RedHot™ Original cayenne 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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    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.
  • 2
    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.
  • 3
    In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350°F.
  • 4
    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.
  • 5
    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 serving platter. Serve with blue cheese dressing.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use any bottled hot sauce in this recipe, but for an Asian spin, try a variety from the Asian section of your supermarket.
  • tip 2
    Starting with a cool filling will give you better results when wrapping the egg rolls. After wrapping, place egg rolls in a single layer on a plate or cookie sheet; don’t stack them.
  • tip 3
    To reheat egg rolls, place on a cookie sheet and bake at 450°F for 10 to 15 minutes or until sizzling.

Nutrition

260 Calories, 16g Total Fat, 15g Protein, 13g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
60mg
21%
Sodium
510mg
21%
Potassium
240mg
7%
Total Carbohydrate
13g
4%
Dietary Fiber
1g
5%
Sugars
3g
Protein
15g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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