Buffalo Chicken Egg Rolls
  • 1package egg roll wrappers
  • 1.5pounds boneless skinless chicken breasts
  • Sweet boneless skinless chicken breasts
  • 1cup mozzarella (more if you like it cheesy)
  • 1package egg roll wrappers
  • Peanut oil for frying
  • Buttermilk ranch dressing (for dipping)
  1. Boil chicken until tender and easily shredded
  2. Shred chicken and add to a medium bowl, add mozzarella cheese and half of the dry ranch packet, then add enough buffalo sauce to coat well
  3. Add about a tablespoon of chicken mixture to middle of an egg roll wrapper
  4. Dip the edge of a paper towel in water and go around all edges of the wrapper, then fold it like an envelope
  5. Either deep fry at 350 degrees for a couple minutes until they are nicely browned and crisp, or fry in a couple of inches of oil in a cast iron skillet, turning to brown all sides
  6. Serve with buttermilk ranch dressing for dipping