Intro: Buffalo Chicken Egg Rolls
I had some leftover egg roll wraps from making Firecracker Shrimp and some leftover Buffalo Chicken Dip. What to do? A mash-up of course! These Buffalo Chicken Egg Rolls turned out much better than I could have imagined. I hope you enjoy them too.
- 8-10 egg roll wrappers
- 1/2 batch chilled Buffalo Chicken Dip
- Vegetable Oil, for frying
- 1/4 tsp corn starch, dissolved in 1/4 cup warm water
Step 1: Keep on Rolling...
Preheat oil to 375 degrees Fahrenheit.
With the dissolved corn starch close by, lay out one egg roll wrap with one of the corners facing you. Place about 2 tbsps of buffalo chicken dip about 2/3 in towards the center of the wrap. Fold the corner nearest you over the top of the mixture, and tuck in gently on the other side, leaving the very corner flat on the egg roll wrap. Roll about half a turn away from you, then fold in the corners. Use the pictures provided as a guide. Dipping your finger in the dissolved corn starch, paint the remaining edges and then gently, but tightly, finish rolling away from you. Do this until you either run out of wrappers or run out of dip. I typically get 8-9 egg rolls from this recipe.
Step 2: Deep Fry
Deep fry the egg rolls for 2-3 minutes in a deep fryer. Pat off excess oil and allow to cool slightly for about 5 minutes.
Serve and Enjoy!