GAME DAY BUFFALO CHICKEN EGG ROLLS
Makes:
8 rolls
Prep Time:
30 minutes
Cook Time:
30 minutes
Make Ahead:
Egg rolls can be assembled up to 1 day ahead, covered and
refrigerated. Cook as directed.
2 2/3 cups shredded mozzarella cheese
2 2/3 cups shredded rotisserie chicken
3 tbs. hot sauce, like Frank’s Hot Sauce
2 green onions, sliced
Eight 6-inch square egg roll wrappers
1 tbs. canola oil
Buttermilk Blue Cheese Sauce (see recipe)
INGREDIENTS
1.
In large bowl, toss cheese, chicken, hot sauce and green onions.
2.
Working with one egg roll wrapper at a time, place wrapper on a work
surface with 1 corner facing you. Place 1/2 cup filling in center of wrapper
and shape into a horizontal 4 1/2 inch-long log. Dip your fingers in water
and lightly brush top, left, and right corners of wrapper. Roll bottom corner
up and over filling, then tuck under filling. Fold left and right corners tightly
over filling to enclose, then continue to roll bundle away from you, tucking
as you go, to create a classic egg roll shape. Brush eggs rolls generously
with oil.
3.
Preheat Curtis Stone Pocket Pastry Maker for 5 minutes. Place 4 rolls in
Pocket Pastry Maker and cook 15 minutes, rotating as needed, or until
golden all over. Carefully remove rolls from Pocket Pastry Maker. Repeat to
cook remaining rolls.
4.
Serve rolls with buttermilk blue cheese sauce.
METHOD