Saturday, May 16, 2009

Buffalo Chicken Eggrolls

I can not take full credit for the recipe that follows though I wish I could. It was told to me in “dump form” (add some of this, a little of that) by my dear friend, Lydia. She had this yummy concoction at a restaurant as an appetizer and tried to emulate it. Hopefully I can translate it for you into a recipe with accurate measurements even though this is against everything I know.

2 c. cooked and shredded rotisserie chicken
½ c. Frank’s Hot Sauce (This is the best sauce ever created! I must blog later about this.)
½ c. blue cheese crumbles
½ c. grated carrots (Lydia uses diced)
12 egg roll wrappers
Blue cheese dressing for dipping
Oil for deep frying

Mix together chicken, Frank’s, bleu cheese, and grated carrots for filling. Add 4 TBS. filling to each egg roll wrapper and wrap as you would normally wrap an eggroll. Deep fry eggrolls till light brown and drain off excess oil on a paper towel. Serve with bleu cheese dressing on the side for dipping. Enjoy!

I've developed a buffalo chicken pizza I will share with you at a later date. In fact, we're having it for dinner tonight!

Egg Roll on Foodista

5 comments:

Brown-Eyed Girl said...

This sounds cool.

I love to twist things like this. I do Asian BBQ that is a similar kind of twist.

Lydia said...

Yay! My recipe. I'm going to have to try the shredded carrots next time. Good thinking :)

Cooking Mama said...

Vix, please share the recipe with me. :-)

alisa@foodista said...

Hello Kendra,great blog! And great recipe too! I cant wait to try this!Hope you wont mind but I'd love to guide Foodista readers to your site, just add this little widget here to this post and it's all set to go, Thanks!

Cooking Mama said...

Thanks Alisa!! I appreciate the plug. :-)

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