Writing for Qwerty Cafe can often help push me to be more creative, feeding my friends on Friday nights can also help.

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A couple of weeks ago I had fun making these tasty suckers.

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They didn’t include very many ingredients and were pretty simple to assemble.

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I think it these “egg rolls” would be a showstopper at any party or gathering; the perfectly impressive contribution for a pot luck!

Buffalo Chicken Egg Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Asian-American Fusion
Serves: 12
Ingredients
  • 1 package large square egg roll wonton wrappers
  • 1 rotisserie chicken, meat removed and shredded (or 16 oz shredded chicken)
  • 1 cup generic buffalo sauce, or Franks Red Hot sauce
  • 8 ounces crumbled blue cheese
  • 1 cup packaged (dry) broccoli slaw
  • Oil for frying, vegetable or corn
Instructions
  1. Mix the shredded chicken in a bowl with the buffalo sauce and allow to so sit in the fridge for at least half an hour.
  2. Follow the egg roll rolling technique on the packaging using reasonable chunk of chicken, a couple of teaspoons of blue cheese, and pinch of the slaw in each roll.
  3. Once all the egg rolls are assembled, heat about 2 inches of oil to 350 degrees and fry each roll until they reach a golden brown that makes you happy.
Notes
If you wanted to put in a little bit of effort for a more authentic "wing experience", you could julienne carrots and celery instead of broccoli slaw.

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Dip these in some blue cheese or ranch dressing, and you’re golden!

Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

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