This takes an all time favorite, chicken wings, and makes it even better! It's like eating a chicken wing without the mess. Better yet, they're easy to make and taste amazing! The sriracha sauce gives them an extra zing!

Blue Cheese Dip
1/2 cup sour cream
1/2 cup mayonnaise
3 tbsp. milk
1/2 cup blue cheese, crumbled
1/2 tsp. salt
1/4 tsp. pepper

Buffalo Chicken Eggrolls
2 cups cooked chicken, shredded
4 ounces cream cheese, softened
1/2 cup thinly sliced celery
3 scallions, sliced
1/2 cup hot sauce (such as Franks Red Hot)
1 tbsp Sriracha hot chili sauce
12 eggroll wrappers
Vegetable oil, for frying
celery sticks, for garnish

For the dip, place the sour cream, mayonnaise, blue cheese, milk, salt and pepper into the bowl of a food processor. Process until almost smooth.

For the eggrolls, combine chicken, cream cheese, cheddar cheese, celery, scallions, hot sauce and sriracha sauce into a large mixing bowl. Combine thoroughly.

Place one eggroll wrapper on a clean, flat work surface with one corner facing you. Using a pastry brush, lightly brush edges with water. Spoon 1/3 cup chicken mixture in center of eggroll wrapper. Fold bottom corner of wrapper over filling. Fold left and right corners over filling. Tightly roll filled end toward remaining corner, pressing gently to seal. Repeat procedure with remaining eggroll wrappers and filling.

In a deep fryer or large Dutch oven, pour oil to a depth of 2 inches. Heat oil to 350 degrees.

Fry egg rolls, in batches, until golden brown, about 1 1/2 - 2 minutes. Drain on paper towels.

Cut eggrolls in half and place on serving platter with blue cheese dip and celery sticks.

This recipe currently has 0 comments. Add your own comment in the right hand menu.