Buffalo Chicken Egg Rolls Recipe

Making the Egg Rolls:

1. In a medium bowl, toss together the chicken, buffalo sauce and cheddar cheese. Set aside.
2. In another bowl, whisk together the egg white and 1 tablespoon of water.
3. Place an egg roll wrapper on a clean work surface and baste the edges with the egg white mixture.
4. Spread approximately ¼ cup of the chicken mixture in the center.
5. Fold one corner of the egg roll wrapper over the chicken filling, Fold in the other two corners on either side (like an envelope) and then continue to roll. Roll should be fairly tight, but with a little room for expansion.
6. Repeat with the remaining wrappers. If the wrapper does not stick, add more egg wash to secure.
7. Place the egg rolls in a container separated by parchment paper or wax paper. Freeze for a minimum of 1 hour or up 20 weeks. Since they are not tightly wrapped, they are more prone to developing freezer burn. See instructions for freezing for longer periods of time.

Frying:

1. When ready to fry, fill a large Dutch oven or heavy bottom saucepan with about 2-3 inches of neutral oil. Heat to between 325°F and 345°F using a deep frying thermometer.
2. When the oil is hot, gently lower 2-3 egg rolls (depending on the size of the pot) into the hot oil. Fry for 3-4 minutes, turning once, or until just golden brown.
3. Remove to a rimmed baking sheet with a wire rack suspended over it to drain.
4. Repeat with the remaining egg rolls.
5. Serve hot with blue cheese or ranch dipping sauce.
6. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.