Superbowl Sunday. The main event: some yummy food, cold beer, great company, and football. Rather than going for a typical buffalo chicken wing dip (don’t get me wrong…it’s my favorite game day food), I put a little twist on it. Why not turn it into a crispy spring roll!?
Buffalo Chicken Spring Rolls Recipe
- 2 chicken breasts
- 8 oz. Frank’s Hot Sauce
- 1/2 c. Marie’s Super Blue Cheese (or another kind)
- 1/4 c. Blue Cheese Crumbles
- 1 pack of spring roll wraps
- Black Pepper
- 1 Stalk of Celery, small diced
- Small cup of water
Preheat your oven to 350°F. Season your chicken breasts with black pepper and a drizzle of olive oil. //Warning: Resist the urge to salt your chicken at this point. With the blue cheese, it will be too salty. // Bake until about 165°F internal temperature, about 25 minutes depending on their thickness. Shred the chicken with two forks OR if you have a kitchenaid…be prepared to save some time! I recently learned that you can shred chicken breasts in your kitchenaid mixer in about 30 seconds on speed 2. I’m in LOVE with this time saver.
Once your chicken is shredded evenly, combine the hot sauce, blue cheese, blue cheese crumbles, and diced celery. Mix well until combined.
Lay one spring roll wrap on a cutting board like a diamond. Put a big spoonful of the filling in the center lengthwise along the wrap. Fold the bottom corner over the filling, tuck in both sides tightly, wet the top point of the diamond, and continue rolling it over to seal tightly. The water is what makes the bind so don’t skip that step.
In a medium saute pan, preheat to about medium. Add a few tablespoons of olive oil. Pan fry about two or three at a time, rotating as they cook to brown on all sides. Be sure not to crowd the pan with multiple spring rolls as it will make them soggy rather than crispy. Repeat until all of the rolls are evenly crisped.
Serve with a side of blue cheese and enjoy with an ice, cold beer. 🙂