Buffalo Egg Rolls
Invented in Buffalo, New York the creators mixed a cayenne pepper vinegar sauce with melted butter. They created what we know today as the Buffalo wing. These bad boys are great this time of year because of the Super Bowl. I can remember growing up and going to Super Bowl parties with my mother. I always went straight for the chicken wings or anything that resembles a chicken wing. Sometimes it was chicken wing dip and chips. Other times it was egg rolls filled with a spicy cayenne, vinegar chicken, celery, and blue cheese. I was obsessed with these things. I love the feeling of really spicy chicken wings especially on game day. Gives me an extra reason to wash it down with a cold beverage, I suggest a lager or a soda
if you are not old enough. Let’s get excited, I’m here to share my Buffalo Egg Roll recipe with you.
- 1 pound ground or grilled chicken
- 4 celery sticks
- 1 Cup of gorgonzola cheese
- 3 egg roll wrappers
- 6 cups of peanut oil
- 1 small bottle of Franks red-hot
- Two eggs
- Chef knife
- Cutting board
- Small mixing bowl
- 1 fork
- Measuring cups and spoons
- Small pastry brush
- Lay your egg roll wrapper onto the cutting board
- In a small bowl mix the eggs until homogenized
- Dip your finger or pastry brush into the egg and brush the four corners of the egg roll wrapper
- Put down 2 tablespoons of ground chicken at the bottom corner of the egg roll wrapper
- Then they cut your celery into small sticks and place them near the ground chicken
- Put about 1 tablespoon of Franks red-hot on top of the chicken and celery
- Put about 1 tablespoon of gorgonzola cheese on top of the mixture
- Taking the bottom corner of the egg roll wrapper lift up over the mixture and begin to roll folding in the two sides the top should look like a small house. Continue rolling up the rest of the way until it resembles an egg roll.
- Fry in your peanut oil at 350 degrees for about 5 to 6 minutes or until floating.
Cut the egg roll on a bias so that each of them have a pointy end. Lay the egg rolls across the plate kriss crossing each other. Remember these puppies are going to be hot so give him a chance to rest and cool down a second before cutting them and serving. I think just sprinkling some fresh chives over them to give them a nice refreshing look.
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