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Recipe : Entry # 9082
Sandra Rhodes
Recipe Title
Buffalo Chicken Egg Rolls
Recipe Theme
February: Spicy Foods
Central Alabama EC
1 package egg roll wrappers
1.5 pounds boneless skinless chicken breasts
Sweet Baby Rays Buffalo Sauce
1 cup mozzarella (more if you like it cheesy)
1 package dry ranch dressing mix
Peanut oil for frying
Buttermilk ranch dressing (for dipping)
Boil chicken until tender and easily shredded. 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. Add about a tablespoon of chicken mixture to middle of an egg roll wrapper. Dip the edge of a paper towel in water and go around all edges of the wrapper, then fold it like an envelope. 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. Serve with buttermilk ranch dressing for dipping.