Buffalo Spring Rolls

[Roxy15]

Buffalo Spring Rolls:

 

Yield: 24 Buffalo Spring Rolls:

 

1 lb. Chicken Boneless Chicken Breast

1 Chicken Bouillon Cube

3/4 Cup Franks Red Hot Sauce

1/2 Cup Shredded Mozzarella Cheese

1 Beaten Egg With 1 T. Water

1/2 Cup Bleu Cheese Salad Dressing

1 Pkg. Spring Roll Wrappers

6 Cups Peanut Oil, For Frying

6 Ribs Celery, Sliced Into Celery Sticks

 

Cook chicken breasts by placing into a pot of water, along with Bouillion Cube, boil chicken until completely done. Remove chicken from pot, allow the chicken to cool, and shred and cut chicken into small bite-sized pieces. Combine shredded chicken, Franks Red Hot sauce, and Mozzarella Cheese. Place about 2 Tsp.s of chicken mixture onto springroll and roll springroll, secure springroll with beaten egg.

 

Heat cooking oil to 350 degrees. Fry a springrolls a couple at a time until all are done, do not overcrowd, or add too many because the temperature of oil would drop too low and the springrolls wouldnt be crisp. Drain cooked springrolls on paper towels and serve with Bleu Cheese and celery sticks.